You want the pretzels to still be crunchy and not soggy. It’s best served within the first day or two, though, so don’t make it too far ahead of time. In an airtight container in the fridge, this strawberry pretzel salad will stay fresh for about 3-4 days. Try to find the same flavor in Jell-O if you’re going to do that! How long will strawberry pretzel salad stay fresh? Yes! I have another fruit variety coming up but you can most certainly do it with another fruit. It may be old fashioned, but it works! Can I use another fruit? Dissolve the jello in the boiling water and mix in the frozen berries. Mix together the softened cream cheese, Cool Whip, sugar, vanilla, and grated lemon rind. Press into a 9'x13' pan and bake at 400 degrees for 8 minutes. However, if you have no food processor, simply toss the pretzels in a closed Ziploc bag and crush them with a rolling pin. Mix together the crushed pretzels, melted butter, cinnamon, and the sugar. There are two easy ways to crush the pretzels to the consistency you’ll need them to be! If you have a food processor, simply pulse them until they’re crushed and ready to be used. What’s the best way to crush the pretzels? Cool Whip – Thaw the Cool Whip in the fridge prior to using.Cream cheese – Make sure the cream cheese is softened to room temperature before using.The pretzels already have enough salt in them, you don’t want to go overboard with the sodium. Butter – The butter should be unsalted.Sugar – Plain white granulated sugar is all you need to keep it a little sweet.Pretzels – Use salted pretzels! Unsalted pretzels won’t create the salty and sweet flavor we’re looking for here.Strawberries – Use fresh, not frozen strawberries!.Water – For the gelatin mixture to work, it must be boiling water.Strawberry Jell-O – You can use a generic brand instead if you’d like.I mean, just look at it! That salty and sweet combo is the ultimate crowd pleaser. This is one of those old, classic recipes that people just can’t seem to get enough of. No matter when you serve it up, it’s sure to impress at any event. You can even make it a little bit earlier in the year for Valentine’s Day! This strawberry pretzel salad is easy to make and perfect for any summertime occasion. Going back to why they call this a strawberry pretzel salad…maybe the fact that there’s real fresh strawberries in this topping, so it’s technically a salad… right? Okay, maybe not, but that won’t stop me from reaching for seconds! It’s hard to not crave a second serving of this simple strawberry dessert, honestly. The salty pretzel crust, decadent cream cheese filling and sweet strawberry Jell-O topping all come together to create one seriously delicious treat! The three layers that make up this dessert are incredible on their own, and they compliment each other perfectly. Instead of making it in a square or rectangular dish, I made it in a round springform pan instead. This isn’t a new recipe since it’s everywhere all over the internet, but I wanted to put my personal spin on it. I LOVED the texture of it and I couldn’t stop eating it. Regardless of what it’s called, it was the most delicious thing I had put in my mouth. I was so confused by this dessert because how is this a salad? Salad = greens! There are no greens in this! Of course I can’t argue with tradition so it is what it is. I had a strawberry pretzel salad for the first time two years ago at a friend’s house. To make your baking easier, I have listed some of the materials you may need to make your peach cake.Take a bite of sunshine with every bite of this Strawberry Pretzel Salad! It’s sweet, creamy, and has a great touch of saltiness in the pretzel crust. But it will still taste pretty darn good! BAKING SUPPLIES You can also freeze your salad but the raspberries may become a little soggy when warmed up. Too keep it a little longer, you can store it in the fridge to get a couple more days out of it. If you don’t eat all of the salad in one sitting (it could happen…this stuff is dangerously good), then you can store you cake in an air-tight container for up to 5 days. Pour Jello over the raspberries and refrigerate until jello is set.Spread out your raspberries evenly on top of the cream filling.Be sure to spread the mixture along the edges of the pan to create a seal so the Jello doesn’t leak into the pretzel layer. Spread mixture over the cooled pretzels.Fold in Cool Whip with a rubber spatula.Beat the cream cheese and 1/2 cup sugar on medium speed until combined.Bake for pretzel layer for 10 minutes at 350☏.Lightly press pretzel mix into 9×13 pan with fingertips or flat spatula.Melt butter, then add ¼ cup sugar in saucepan.Crush 2 cups of pretzels in a ziploc bag.Combine Jello with 2 cups of boiling water, stir to dissolve completely and set aside.
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