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Pretzel Dessert
SUBMITTED BY:
chris
"This is a festive, crunchy, and fruity dessert. The pretzels in this recipe provide a crust for the filling of gelatin and pineapple."
RECIPE RATING:
Read Reviews
(16)
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PREP TIME
20 Min
COOK TIME
10 Min
READY IN
30 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 (15 ounce) package pretzels, crushed
1 cup margarine, melted
1/4 cup white sugar
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 cup white sugar
2 cups boiling water
2 (10 ounce) packages frozen strawberries, thawed
1 (6 ounce) package strawberry flavored gelatin
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
Bake for 8 to 10 minutes. Let cool.
In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.
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REVIEWS
Reviewed on Dec. 2, 2004 by producergirl
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producergirl
Dec. 2, 2004
YEAH! My family has been using this recipe for years. I lost my copy and was SO happy to find it. One tip -- if you buy the larger container of whipped topping, you can spread that on top of the strawberries for and extra layer. AND if you're feeling even more adventerous slice fresh strawberries on top. NOTES: 1. cut the water back to 1 cup -- the frozen strawberries will add the extra water. Otherwise your gelitan will be too soft. 2. make sure you seal pretzel crust with the cream cheese / whipped topping layer. Otherwise the liquid will seep into the pretzel layer and make it soggy.
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10 users found this review helpful
YEAH! My family has been using this recipe for years. I lost my copy and was SO happy to...
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Reviewed on Nov. 21, 2006 by LMWELCH
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LMWELCH
Nov. 21, 2006
There IS a trick to this recipe! When you spread the cream cheese/Cool Whip layer, you need to "seal off" the pretzel layer. In other words, you need to spread it on carefully and make NO corners or edges are left out where the jello layer can seep in. If your pretzels turned out soggy (mine did the first time i did this recipe), you didn't spread the cream cheese/Cool Whip on properly. When it comes out right (with crunchy pretzels), this recipe is delicious!
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4 users found this review helpful
There IS a trick to this recipe! When you spread the cream cheese/Cool Whip layer, you need...
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Reviewed on Jul. 14, 2003 by
KRISTYLEE3
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KRISTYLEE3
Jul. 14, 2003
I have a friend that makes this (her own recipe) and this one turned out nothing like hers. She said to cut the water back to 1 cup boiling water. She said there was too much water. I stirred it on the stove(water,strawberries&jello) for 20 min and it just wouldn't thicken. I poured it on top of the pretzels & cheese and it leaked underneath the dessert and made the pretzels soggy. None of the jello stayed on top. When my friend makes it it looks like a perfect casserole with the jello nice and neat on top.
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3 users found this review helpful
I have a friend that makes this (her own recipe) and this one turned out nothing like hers. ...
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Reviewed on May 16, 2007 by Matlyn
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Matlyn
May 16, 2007
My middle daughter requests this dessert instead of a cake on her birthday. The key to making this dessert turn out great is to be sure and seal the cream cheese/whipped topping layer around the edges so the cooled Jello won't seep into the pretzel layer below. The sweet/saltzy crust is a nice compliment to the other layers. This is a winner with my family.
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2 users found this review helpful
My middle daughter requests this dessert instead of a cake on her birthday. The key to making...
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Reviewed on Mar. 9, 2007 by brownscows
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brownscows
Mar. 9, 2007
At first glance, this recipe seems odd, but believe me, it is great. I have been making it for years and have used all different flavors of jello. You can make it a light low fat dessert if you use the sugarfree jello, fresh fruit, low fat cool whip and low fat cream cheese and you would never know it is lowfat. Great for social events because it makes a large amount. Enjoy!
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2 users found this review helpful
At first glance, this recipe seems odd, but believe me, it is great. I have been making it...
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Reviewed on Dec. 20, 2004 by DALIAPEREZ78
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DALIAPEREZ78
Dec. 20, 2004
I made it for a church potluck and I received alot of compliments, everyone wants the recipe.
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2 users found this review helpful
I made it for a church potluck and I received alot of compliments, everyone wants the recipe.
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Reviewed on Jun. 21, 2008 by
gabsmom
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gabsmom
Jun. 21, 2008
I make this dessert all the time and everyone always loves it. I do the jello/frozen fruit layer differently however....I pour the package of jello into a bowl and add 1 cup of boiling water to it. Then I use the quick set method on the side of the jello box by adding 1 1/2 cups of ice water to the jello and refridgerate for about 20 minutes then I add the frozen strawberries/raspberries. I wait until the jello is half set before pouring it over the well-sealed cream cheese mixture. I hope this helps some of you - I've never had my pretzel layer get soggy this way.
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1 user found this review helpful
I make this dessert all the time and everyone always loves it. I do the jello/frozen fruit...
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Reviewed on May 21, 2008 by
lilgto1966
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lilgto1966
May 21, 2008
My aunt had made this for me a few years ago and I love it, then I lost the recipe. This was wonderful, easy and light. We served this at my daughter's graduation party, it was such a hit! This was requested over the cake!
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1 user found this review helpful
My aunt had made this for me a few years ago and I love it, then I lost the recipe. This was...
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Reviewed on Jan. 17, 2008 by
MIRONIDY
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MIRONIDY
Jan. 17, 2008
Delicious. This turned out great. Use only 1 cup of water though. As other reviewers stated, definitely be sure to seal off the pretzel layer w/ the cream chz mixture. Also, let the layers cool completely before topping w/ the next layer. The jello should start to set up a little b/4 you pour it on the cream chz mixture. When prepared this way, you should definitely have a crunchy pretzel crust and a distinct layer of cream cheese and a layer of jello. I tried it w/ raspberry jello & mixed berries. That was good but I think I'll stick to the strawberry version.
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1 user found this review helpful
Delicious. This turned out great. Use only 1 cup of water though. As other reviewers...
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Reviewed on Dec. 7, 2005 by
GINAH1
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GINAH1
Dec. 7, 2005
I made this for a party and it was a huge hit!
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1 user found this review helpful
I made this for a party and it was a huge hit!
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Nutritional Information
Pretzel Dessert
Servings Per Recipe: 11
Amount Per Serving