pineapple pretzel salad with jello
Stir in cool whip until fully incorporated. Lightly press with a spatula to form an even layer.
Easy Pineapple Pretzel Salad Recipe Bubbapie Desserts Dessert Salads Jello Recipes
In a mixing bowl beat together the cream cheese and 34 cup of sugar.
. Stir it until the Jello is completely dissolved. Using a large bowl and a mixer mix together 12 cup sugar and cream cheese. Refrigerate until partially set.
Stir pretzels 14 cup sugar and butter together in your baking dish. Bake for 10 minutes. Chill- for about 1 hour.
Spread the mixture into a smooth even layer in the prepared baking dish reserving 12 cup of the pretzel mixture for the topping. In a large bowl combine 1 cup of boiling water with the box of orange Jello mix. Press the mixture into the bottom of a 9-inch square baking dish.
Place pretzel mixture in greased pan and bake for 10 minutes at 350F. Combine the pretzel crumbs sugar and butter. Preheat oven to 350F.
Do not overly crush. Lightly grease the bottom of a 913 baking dish. In a small bowl dissolve the gelatin in the boiling water and allow to cool slightly.
Using a large bowl add the pretzels vanilla brown sugar and flour stir. Fold in the pineapple tidbits. Bake for 10 minutes then cool.
Preheat oven to 350F. Combine pretzel crumbs sugar and butter. Add strawberries and pineapples.
Dissolve the Jello in the boiling water stirring for 2 minutes or until Jello is completely dissolved and then stir in the strawberries and chill. While preheating oven to 400 degrees mix pretzels sugar and butter and. Dissolve jello in hot pineapple juice.
Then stir in the melted butter and sugar until combined. In a bowl beat cream cheese and whipped topping until smooth. If desired and serve.
Fold in or slowly mix Cool Whip and pineapple. Press the pretzel mixture into a buttered 913 baking dish then bake at 400F for about 10 minutes. Mix the crushed pretzels butter and sugar together.
Chill for 30 minutes. Then add melted butter to the mixture and stir until combined. Refrigerate until ready to use.
Combine All Crust Ingredients. Simply pulse the pretzels in a food processor or blender until theyre crushed. Preheat oven to 350 degrees and grease a 913 pan.
Chill until partially set. Then refrigerate a few hours or overnight. Stir in COOL WHIP.
Mix melted butter crushed pretzels and 14 cup sugar together. Fold in the whipped topping and spread over the cooled crust. Then place the pan in the refrigerator to chill for about 30 minutes.
Next pour the Jello mixture on top of the pineapple-whipped topping making sure to cover it completely. Add the Cool Whip. Carefully spread over gelatin.
Mix pretzels and butter together and press. Beat cream cheese and coconut in medium bowl with mixer until blended. Heat oven to 350F.
Preheat oven to 350F. In the bowl of an electric mixer or using a hand mixer beat the cream cheese and coconut until well blended. Pour into a 13x9-in.
Break pretzels into small pieces and. Combine pretzels brown sugar and melted butter and press into prepared pan and bake for 10 minutes. Add the strawberries and pineapple and pour over the cream cheese mixture.
Dissolve Jello in 2 cups boiling water. Then let it sit for 10-15 minutes until the Jello cools off slightly. Bring to a.
Beat cream cheese until well whipped and fluffy. Refrigerate until well chilled. Chill until almost set about 45 minutes.
Press onto bottom of 9-inch square baking dish. Meanwhile in a saucepan over medium heat combine sugar lemon juice water flour egg yolks and reserved pineapple juice. Dish coated with cooking spray.
Microwave crushed pretzel mixture for 3 minutes stirring after each minute. Cool slightly and break pieces into chunks.
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