Pretzel Salad
02-21-2010, 08:09 AM
#12
Super Member
Join Date: Dec 2009
Location: Westland, Michigan
Posts: 1,159
I make this same Pretzel Jello Layered dessert. It is so good. I have tried it with raspberry jello and raspberries instead of the strawberries.....hard to believe but it is even better with the raspberries for our taste buds anyways.
02-21-2010, 08:50 AM
#13
Super Member
Join Date: Jun 2008
Location: British Columbia
Posts: 2,344
This sounds like dessert, not salad!
Thanks for the timely post - I belong to a school staff lunch club and my turn to provide the meal is quickly approaching. They're going to get this, but I'll call it dessert. :-D
Thanks for the timely post - I belong to a school staff lunch club and my turn to provide the meal is quickly approaching. They're going to get this, but I'll call it dessert. :-D
03-06-2010, 10:39 AM
#17
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
This is just a wonderful dessert.
The reason you use pretzels (or bugles) is because you want the salty/sweet contrast. Graham crackers or cookie crumbs won't give you the same effect.
Completely cool the pretzel crust after it is baked.
Spread on the cream cheese layer and refrigerate so it gets as firm as it can. Be sure to spread it all the way to the edges so it touches the pan all around. Otherwise, your Jello may seep down under the crust and make it soggy.
Add the frozen strawberries (with juice) to the hot dissolved Jello and stir until the berries and juice completely melt and keep stirring until the Jello thickens and has consistency of raw egg white. Then pour it over the cream layer. It won't seep under the crust. It won't melt the cream layer and it will jell all that much faster. You will have success every time and it is luscious!
The reason you use pretzels (or bugles) is because you want the salty/sweet contrast. Graham crackers or cookie crumbs won't give you the same effect.
Completely cool the pretzel crust after it is baked.
Spread on the cream cheese layer and refrigerate so it gets as firm as it can. Be sure to spread it all the way to the edges so it touches the pan all around. Otherwise, your Jello may seep down under the crust and make it soggy.
Add the frozen strawberries (with juice) to the hot dissolved Jello and stir until the berries and juice completely melt and keep stirring until the Jello thickens and has consistency of raw egg white. Then pour it over the cream layer. It won't seep under the crust. It won't melt the cream layer and it will jell all that much faster. You will have success every time and it is luscious!
03-07-2010, 06:12 AM
#20
Senior Member
Join Date: Mar 2010
Location: Pittsburgh, PA
Posts: 768
I would think it would still be good on Friday, but my directions say to make it the day before and let it refrigerate overnight.
Can't you make it on Thursday? Perhaps you could bake the crust on Wednesday, wrap it well and set it aside until Thursday. You could probably also make the cream cheese filling on Wednesday and just keep it in a bowl until assembly sometime on Thursday.
Stop to think of it, on those few occasions when I did have leftovers, they were just as good the second day, so go ahead and make it Wednesday for Friday. Just make sure you spread the cream filling all the way to the edges of the pan to seal it.
I'd love to know how it turns out for you.
Can't you make it on Thursday? Perhaps you could bake the crust on Wednesday, wrap it well and set it aside until Thursday. You could probably also make the cream cheese filling on Wednesday and just keep it in a bowl until assembly sometime on Thursday.
Stop to think of it, on those few occasions when I did have leftovers, they were just as good the second day, so go ahead and make it Wednesday for Friday. Just make sure you spread the cream filling all the way to the edges of the pan to seal it.
I'd love to know how it turns out for you.
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