Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Add 2 cups of cold water to the mixture and stir to combine. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Remove from the heat and stir in the strawberry gelatin. Lightly grease a 9x13 pan and push the pretzel crust tightly into the bottom of the pan. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.īring 2 cups of water to a boil in a small saucepan. In a mixing bowl, combine crushed pretzels, sugar, and melted butter. Transfer to a medium bowl and fold in the whipped topping until well combined. Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. The Best Strawberry Pretzel Dessert Without Cream Cheese Recipes on Yummly Strawberry Chocolate Pretzel Treat, Chocolate Salted Caramel Cupcakes. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. In a medium mixing bowl, stir together the pretzel crumbs, melted butter, and sugar until fully coated, and set it aside. It just depends on how big you cut the squares.Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. We have 11 that gather for the holidays and there is plenty for them, even seconds. And this is why I don’t make this dessert but twice a year. Press into bottom of 9x13 baking dish bake 8-10 minutes. Ready in 2 days, at least for me, as explained earlier. In medium bowl, stir together pretzels, butter and 3 tablespoons sugar.
STRAWBERRY PRETZEL DESSERT PLUS
Press into the bottom of a 9 x13 inch pan. 2 cups finely crushed pretzels 3/4 cup (1-1/2 sticks) butter, melted 1 cup plus 3 tablespoons sugar, divided 2 (4-serving) packages strawberry-flavored. Strawberry Pretzel Dessert 0.2 tbsp 2.5 g, sugar, 9.7 0.07 cup 13.33 g, sugar, 52 1.33 oz 37.8 g, frozen strawberries, 13 0.2 oz 5.67 g, strawberry jello. You want this to look like it came from Martha Stewart and not from me. In a medium mixing bowl, combine chopped strawberries and 1 Tbsp sugar. Mix together the pretzels, sugar and melted butter. You don’t want the jello leaking down the side. Please spread the cream filling to every edge of the baking dish. Speaking of filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth.It will make it easier to spread the cream filling. Make cream cheese layer by mixing soft cream cheese with white sugar until completely combined. Bake at 400 degrees for 8 minutes, cool completely. Once the glass is cool to the touch, I place it in my refrigerator for a couple of hours. Combine pretzel crumbs, 3 tbsp white or brown sugar and melted butter, stir until combined and press in the bottom of a 9×13 baking dish. Combine the crust ingredients and spread evenly into the bottom of a 9×13 pan. In a bowl, combine the pretzels, butter and sugar. Combine strawberry Jello with boiling water and stir until dissolved.Transfer to a 10 tart pan and press firmly into pan. In a large mixing bowl, stir together pretzels, butter and sugar until combined. 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed (You can use fresh strawberries, if you wish, but the cooldown will take longer.) Make the Pretzel Crust: Preheat oven to 350°.
2 packages (3 ounces each) strawberry gelatin.1 package (8 ounces) cream cheese, softened.
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