Saturday, April 6, 2013

Strawberry Pretzel Pie, Pretzel Peach Jello Pie and Pineapple Pretzel Dessert and Raspberry Pretzel Salad

I was reading a post about the most famous foods for each State in the U.S.
The most popular food in Utah is Pretzel Jello Salad.
I had already posted a recipe for one of them so I decided to create a collection of the most popular Jello Pretzel Desserts. There are Fruit Flavored Gelatin options available for Vegetarians and Vegans.
They are often referred to as Salad, Dessert or Pie.
Here are my favorite ones.

Strawberry Pretzel Pie:

2 C finely crushed Pretzels
3/4 C Butter, melted
1/4 C Brown Sugar
2 C sliced fresh Strawberries
1 - 14oz. can of Sweetened Condensed Milk
1/2 of an 8oz.  package of Cream Cheese. (use only 4 ounces), softened
4 TBS + 1tsp of Strawberry Jello
2 C Heavy Cream, divided
1/3 C Sugar

Mix together the Pretzels , Butter and Brown Sugar
Press into a 10" Pie Pan
Bake at 350 degrees for 10 - 12 minutes
Remove and cool completely

Process the Strawberries in a food processor until finely chopped.

In a bowl using an electric hand mixer, beat:
Condensed Milk
Cream Cheese
Beat until smooth
You can also do this in a stand mixer with a whisk attachment

Add Berries and mix until well blended
Transfer to a large mixing bowl

Beat 3/4 C of the Heavy Cream to soft peak stage and fold into the Strawberry mixture.

Spoon into the crust and freeze for 8 - 12 hours

Beat remaining Heavy Cream ( 1/4 C ) in a stand mixer with a whisk attachment at high speed.
Gradually add 1/3 C Sugar ( do this process after the pie is completely frozen)

Top the frozen pie with the whipped cream and return to the freezer for another hour.

This recipe is from:
Mary Allen Perry
Southern Living
June 2012

Peace in the Kitchen!

Pretzel Peach Jello Pie

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" Pie Pan

2 C crushed Pretzels
12 TBS Butter, melted
3 TBS Brown Sugar
2 TBS (2 envelopes) Unflavored Gelatin Powder, divided.
1/2 C Cold Water, divided.
1 C Boiling Water, divided.
2/3 C granulated Sugar, divided
4 oz. Cream Cheese, room temperature
1/8 tsp Cinnamon
1 TBS Honey
1/2 C Peach Nectar (Goya or Kerns)
10 - 12 peeled Peach Slices

In a small bowl:
Brown Sugar
Mix well by hand.
Press into the Pie Pan .
Bake 15 minutes.
Remove the pan to a rack to cool to room temperature.
Refrigerate until ready for the next step.

In a large bowl:
1/4 C of the Cold Water
Sprinkle 1 TBS (1 envelope) of Gelatin over the water.
Allow to sit for 2 minutes. (do not mix it)
Stir in 1/2 C of the Boiling Water until the Gelatin is dissolved.
Stir in 1/3 C of the granulated Sugar
Beat in the Cream Cheese, with a hand mixer, until smooth.
Cover with Plastic Wrap and refrigerate until it thickens.
Gently Spread this over the crust.
Cover and refrigerate until the next step.

In a large bowl:
Remaining 1/4 C Cold Water
Sprinkle remaining 1 TBS (1 envelope) of Gelatin over the water.
Allow to sit, (do not stir), for 2 minutes.
Stir in remaining 1/2 C boiling water until gelatin is dissolved completely.
Stir in remaining 1/3 C of granulated Sugar.
Mix well.
Peach Nectar
Mix well.
Cover and refrigerate until it thickens

Arrange the Peach Slices in a spiral on the top of the Cream Cheese layer.

Gently spread the Peach Gelatin evenly over the Peaches.
Cover and refrigerate at least 3 hours.

Peace in the Kitchen!

Pineapple Pretzel Dessert

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" baking dish.

2 C crushed Pretzels
16 TBS (2 sticks) Butter, melted
1 - 8oz. package of Cream Cheese
1 C granulated Sugar
1 8oz. container of frozen Cool Whip, thawed.
2 - 20 oz. cans of Crushed Pineapple, not drained
1/2 of a 3.4oz. box of Instant Vanilla Pudding Mix

Spread the Pretzels evenly on the bottom of the dish.
Carefully drizzle the butter over the Pretzels.
Bake for 10 minutes.
Remove the pan and place it on a rack to cool completely.

In a medium bowl, with an electric hand mixer:
Cream Cheese
Beat until creamy smooth.
Fold in the Cool Whip, by hand.
Spread evenly over the cooled Crust.

In a small bowl:
Pudding Mix
Stir to combine well.
Spread over the Cream Cheese layer.
Refrigerate for 1 hour.
Serve cold.

Peace in the Kitchen!

Raspberry Pretzel Salad

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 9" X 13" baking dish

10 oz. Cream Cheese, softened
2 (12oz.) packages of Frozen Raspberries, thawed
2 C crushed Pretzels, roughly crushed, not pulverized.
12 TBS Butter, melted
5 TBS granulated Sugar
2 1/2 C Thawed Cool Whip
1 1/4 C Confectioner's Sugar
1 (6oz.) package + 1 (3oz.) package of Raspberry Jello

In a small mixing bowl:
Granulated Sugar
Mix well with a blending fork.
Spread evenly in the dish.
Bake 10 minutes.
Remove to a rack and cool completely.

In another bowl, using a hand mixer:
Cool Whip
Confectioner Sugar
Cream Cheese
Beat until creamy smooth.
Spread evenly over the crust. Spread out to cover the edges of the crust too.
Refrigerate while making the Jello layer.

In another large bowl:
Dissolve all of the Jello in 2 1/2 C Boiling Water.
Fold in Raspberries and stir just until combines.
Refrigerate just until it begins to set.
When it's done, Evenly spread over the Cream Cheese layer.
Cover with plastic wrap and refrigerate until completely set.

Peace in the Kitchen!

No comments:

Post a Comment