PEACH PRETZEL SALAD DESSERT
Provided by Danielle Green
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
- Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
- Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
- Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
- Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
PEACH PRETZEL JELLO SALAD
Peach Pretzel Jello Salad is a delicious jello salad filled with sugar cinnamon pretzels, a sweet cream cheese filling and topped with jello and juicy peaches. It's the perfect sweet treat.
Provided by Katie
Categories Dessert
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350°F. Combine peach Jello with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
- Crush pretzels either in a ziploc bag, or pulse them a few times in a food processor until they are in tiny pieces ( not crumbs). Add melted butter, cinnamon and sugar and stir till fully combined. Transfer pretzel mixture a 13 x 9 in glass casserole dish, pressing the pretzel mixture evenly over the bottom of the dish. Bake for 10 minutes at 350 degrees. Allow to cool completely
- Beat together cream cheese and sugar until fluffy and white. Fold in Cool Whip until fully incorporated. Spread mixture over pretzels and go all the way to the edges of the dish to create a seal. This will help prevent the jello mixture leaking into the pretzels.
- Pour your cooled jello mixture on top of cream cheese layer. Carefully place your sliced peaches on top. Refrigerate until jello is set ( roughly 2 - 4 hours)
PEACH CAPRESE SALAD WITH BALSAMIC CHERRIES
Provided by Katie Lee Biegel
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine the cherries, balsamic, oil, shallot and some salt and pepper in a bowl. Let sit in the fridge for 30 minutes.
- Cut the peaches in half and remove the pits. Cut lengthwise into slices. Slice the mozzarella 1/2-inch thick.
- Layer the peaches and mozzarella on a serving plate, alternating one after the other. Spoon the relish over the top, then sprinkle with salt and drizzle with olive oil. Scatter the basil over the top.
PEACH PRETZEL SALAD
An easy and delicious, sweet and salty, peach dessert that everyone will enjoy!
Provided by Deliciously Seasoned
Categories Dessert
Time 6h10m
Number Of Ingredients 10
Steps:
- Dissolve jello in boiling water.
- Stir in peaches then refrigerate for 1½ hours until partially set.
- In a small bowl, mix pretzels, sugar, and butter together.
- Press firmly into a 13 x 9 baking dish and bake at 350° for 10-12 minutes. Remove from oven and let cool completely.
- Beat cream cheese, powdered sugar, vanilla and cool whip together until smooth.
- Spread over cooled pretzel crust.
- Place in the fridge until cool.
- Spoon jello mixture over the top of the cream cheese. Spread evenly.
- Cover with plastic wrap and place in the fridge for 4-6 hours until jello has set.
PRETZEL SALAD
This is an easy and decorative three layer salad consisting of a pretzel crust, a cream cheese center and a strawberry Jell-O topping. It's just plain delicious.
Provided by Susan
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 4h53m
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, mix crushed pretzels, margarine and sugar.
- Press crushed pretzel mixture into the bottom of a 9x13 inch baking dish, and bake in the preheated oven 8 minutes. Remove from heat and allow to cool.
- Blend together the cream cheese and sugar. Fold in whipped topping and spread evenly over cooled pretzel mixture.
- In a medium bowl, dissolve the strawberry flavored gelatin in boiling water. Mix in strawberries and set aside to cool for 15 minutes.
- Pour gelatin mixture over cream cheese mixture and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 32.9 g, Cholesterol 13.7 mg, Fat 13.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.3 g, Sodium 324.2 mg, Sugar 23.6 g
WATERMELON SALAD WITH CINNAMON PRETZEL CRUNCH
This watermelon salad is such a wonderful side dish during the hot summer, especially here in Texas. My family loves watermelon, fresh peaches and nectarines, and I made a pretzel crunch to give the salad a little bite. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 25m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425° In a large bowl, combine the watermelon, blueberries, peach, nectarine and kiwi. Drizzle with wine and sugar. Toss to coat. Cover and refrigerate 1 hour., Meanwhile, in a small bowl, combine pretzels, brown sugar, butter, pecans and cinnamon; toss to coat. Spread mixture evenly onto a parchment-lined 15x10x1-in. baking pan. Bake 5-7 minutes or until mixture is bubbly and sugar is dissolved. Cool completely. Break into small chunks. , Just before serving, gently stir half of the pretzel mixture into the fruit. Top with remaining pretzel mixture to serve.
Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 146mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein.
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