RASPBERRY PRETZEL SALAD RECIPE - BETTYCROCKER.COM
Easy enough for weeknights and pretty enough for the potluck, this raspberry twist on our Strawberry-Pretzel Salad is irresistible.
Provided by Annalise Sandberg
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 10
Steps:
- In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
- Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
- In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
- Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
Nutrition Facts : Calories 450 , CarbohydrateContent 57 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 14 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 40 g, TransFatContent 1/2 g
STRAWBERRY-PRETZEL THUMBPRINT COOKIES RECIPE - PILLSBURY.COM
These thumbprint cookies taste just like your favorite strawberry pretzel salad! Soft Pillsbury™ sugar cookie dough, crunchy, salty pretzels, sweet strawberry jam and a tangy cream cheese drizzle combine to make a cookie that's truly irresistible any time of year.
Provided by Pillsbury Kitchens
Total Time 1 hours 40 minutes
Prep Time 30 minutes
Yield 38
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In small bowl, mix crushed pretzels, granulated sugar and melted butter. Set aside.
- In large bowl, break up cookie dough. Add 3 oz cream cheese and the flour; mix with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- Shape dough into 38 (1 1/4-inch) balls. Roll into pretzel mixture, pressing slightly to stick. Place balls 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
- Bake 10 to 13 minutes or until edges are set and light golden brown. Immediately remake indentation in each cookie with back of teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Spoon rounded 1/4 teaspoon jam into each indentation. Cool completely, about 30 minutes.
- In small bowl, beat Cream Cheese Drizzle ingredients with spoon until smooth. If necessary, add more milk, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle on tops of cookies.
Nutrition Facts : Calories 100 , CarbohydrateContent 15 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 90 mg, SugarContent 8 g, TransFatContent 0 g
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