Best Patriotic Strawberry Pretzel Salad Recipes

PATRIOTIC STRAWBERRY PRETZEL SALAD

Patriotic Strawberry Pretzel Salad image

Serve red, white and blue on a platter with our Patriotic Strawberry Pretzel Salad. Salty pretzel crunch tops off sweet berries, cream cheese and more.

Provided by My Food and Family

Categories Recipes

Time 5h

Yield 20 servings

Number Of Ingredients 11

Ingredients

2 cups finely crushed pretzels
1/4 cup plus 2 Tbsp. sugar, divided
2/3 cup butter, melted
1-1/2 tubs (8 oz. each) PHILADELPHIA Blueberry Cream Cheese Spread (12 oz.)
2 cups thawed COOL WHIP Whipped Topping, divided
2 cups boiling water
1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water
3 cups fresh strawberries, sliced
1-1/2 cups blueberries, divided
2 cups halved fresh strawberries

Steps:

Heat oven to 350°F.
Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Cool.
Beat cream cheese spread and remaining sugar with mixer until blended. Stir in 1 cup COOL WHIP; spread over crust. Refrigerate until ready to use.
Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in sliced strawberries and 1 cup blueberries; spoon over cream cheese layer.
Refrigerate 3 hours or until firm.
Spread salad with remaining COOL WHIP. Arrange remaining blueberries and halved strawberries to resemble American flag.

Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

STRAWBERRY PRETZEL SALAD

Strawberry Pretzel Salad image

It is a dessert, but isn't too sweet, nor too salty. It is really pretty when you put it in a clear ovenproof dish.

Provided by BETILDA

Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad

Time 45m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen strawberries

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
Bake 8 to 10 minutes, until set. Set aside to cool.
In a large mixing bowl cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in still frozen strawberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 52.1 g, Cholesterol 51 mg, Fat 23.3 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 15.6 g, Sodium 441.7 mg, Sugar 38.3 g

STRAWBERRY PRETZEL SALAD

Strawberry Pretzel Salad image

What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors - salty-sweet, tangy and tart - are layered together for the perfect dessert with a hometown feel.

Provided by Food Network Kitchen

Categories side-dish

Time 5h20m

Yield 10 to 12 servings

Number Of Ingredients 7

Ingredients

3 cups mini pretzel twists (about 6 ounces)
1/2 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
8 ounces cream cheese, at room temperature
One 8-ounce container frozen whipped topping, such as Cool Whip, thawed
One 6-ounce package strawberry flavored gelatin, such as Jell-O
16 ounces strawberries, hulled and sliced thin

Steps:

Preheat the oven to 350 degrees F.
Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
Slice into squares and serve cold.