STRAWBERRY PRETZEL DESSERT RECIPE: HOW TO MAKE IT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Nutrition Facts : Calories 295 calories, FatContent 15g fat (10g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 38g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
PRETZEL DESSERT RECIPE: HOW TO MAKE IT
Save both time and money with a big batch of this sweet and salty, creamy and crunchy treat. Any dessert that is left over is super the next day, too. —Rita Winterberger, Huson, Montana
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, toss 1-1/2 cups pretzels with sugar and melted butter. Press into an ungreased 13x9-in. dish., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping., Spread half of the mixture over pretzel layer. Top with pie filling; spread with remaining cream cheese mixture. Sprinkle with remaining pretzels. Refrigerate, covered, overnight before serving.,
Nutrition Facts : Calories 314 calories, FatContent 16g fat (11g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 290mg sodium, CarbohydrateContent 40g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
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- Preheat oven to 400° and line a large baking sheet with parchment paper. Cut each biscuit into sixths and roll into balls. Place on baking sheet. Add baking soda to a shallow bowl filled with warm water. Whisk until the baking soda is dissolved. Brush baking soda solution onto each piece of dough. Let set until the dough has dried slightly, about 2 minutes, then brush with about 2 tablespoons melted butter. Bake until golden, 10 to 12 minutes. Let cool slightly. Whisk together sugar and pumpkin spice in a medium shallow bowl. When the pretzels are cool enough to handle, toss in the remaining melted butter then toss in pumpkin spice mixture. Serve warm or at room temperature.
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