Recipes for "pretzel salad"

Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C).

Place crushed pretzels in the bottom of a 9x13 inch baking dish. Pour melted butter carefully over top. Bake in preheated oven 10 minutes.

Cream together cream cheese and sugar. Fold in whipped topping. Spread over cooled crust.

Combine pineapple and pudding mix. Spread over whipped topping layer.

Chill until serving and enjoy.

In a medium bowl, mix together crushed pretzels, 1/2 cup sugar and melted butter until blended. Press into the bottom of a 9x9 inch baking dish.

In another bowl, beat 1/2 cup sugar and cream cheese until fluffy. Fold in whipped topping. Spread over the pretzel layer in dish.

In a small saucepan, stir together cornstarch and 1/4 cup sugar. Mix in reserved pineapple juice, and bring to a boil over medium heat. Cook, stirring until thickened, about 5 minutes. Stir in crushed pineapple. Spread over the whipped layer in the dish. Cover and refrigerate for at least 1 1/2 hours, or until firm.

Gather all ingredients.

Open pretzel bags and coarsely crush pretzels with your hands.

Remove 1 tablespoon of crushed pretzels from each bag, and reserve for garnish.

Dollop half of the vanilla pudding into each bag.

Dollop half of the strawberry jell-o into each bag.

Top each with 1/4 cup strawberries.

Dollop with 1/4 cup of the whipped topping.

Garnish with reserved pretzels and strawberries.

Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.

Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.

Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

Preheat oven to 350 degrees F (175 degrees C).

Mix crushed pretzels, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.

Bake in the preheated oven for 10 minutes; set aside to cool completely. Crust will be soft when taken out of the oven and will harden as it cools.

Mix white sugar, cream cheese, and vanilla extract together in a large bowl until smooth. Stir juice from 1/2 lemon and lemon zest into cream cheese mixture and mix well; fold in whipped topping. Spread cream cheese mixture evenly over cooled crust; refrigerate until set, about 30 minutes.

Mix boiling water and lemon-flavored gelatin mix together in a bowl until dissolved. Add 1/2 cup strained lemon juice and mix well. Refrigerate gelatin mixture until slightly thickened, about 1 hour.

Ladle enough gelatin mixture over cream cheese layer to cover, setting remaining gelatin mixture aside. Arrange mango and kiwi onto gelatin mixture layer and pour remaining gelatin mixture over fruit layer. Refrigerate until completely chilled and set, about 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.

In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.

In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.