Receta Cherry Cheesecake Pretzel Dessert/Salad
On the Menu Today~
Cherry Cheesecake Pretzel Dessert
Cherry Cheesecake Pretzel Dessert
is sometimes called;
Strawberry Pretzel Salad.
I've heard this called a "salad" but
to me it's more of a "dessert"....
but is it? I can't decide..
My sister served this "salad" years ago at a picnic and
that's when I first feel in love with this irresistible
sweet, salty and delicious dessert/salad.
Cherry Cheesecake Pretzel Dessert/Salad or
Strawberry Pretzel Salad/Dessert,
is an easy and delicious,
sweet and salty dessert/salad that
has been around for a long, long tine.
It's been served at family reunions,
barbecues and church picnics for years.
I've included three different recipes for
this delicious dessert/salad.
The first two recipes call for using
Diplicious Simply Cheesecake Dip Mix.
Recipe #1: Cherry Cheesecake Pretzel Dessert/Salad,
Recipe #2: Strawberry Cheesecake Pretzel Dessert?Salad
Recipe # 3: "Original" Strawberry Pretzel Salad/Dessert?Salad,
made with frozen strawberries and jello.
Whichever recipe you choose to make,
your family and friends will keep coming back for more.
I promise!
Since I can't decide if Cherry Cheesecake Pretzel Dessert/Salad
is a dessert or a salad so I'm going to just refer to it as a dessert/salad..
Everyone has heard of this dessert/salad,
has tried this dessert/salad or
made this dessert/salad.
It's been around for as long as I can remember.
There are a few variations of this dessert/salad
but the three things that never change, are the layers.
The crust or bottom layer is always crushed pretzels,
the middle layer is cream cheese and cool-whip and
the top layer is frozen strawberries mixed with jello or pie filling
Personally, I like to use pie filling as the top layer,
that way you can change it up from time to time...
Blueberry, Raspberry, Blackberry, Lemon, even Rhubarb.
You use your own homemade pie filling or
you can purchase canned pie filling.
One universal feeling on this dessert/salad is...
It's Delicious!
Cherry Cheesecake Pretzel Dessert/Salad
Crust:
- 4 cups finely crushed pretzels
- 2 tablespoons sugar
- 1/4 teaspoon ground cinnamon
- 3/4 cup butter, melted
- Cheesecake Layer:
- 8-oz package cream cheese
- 1 package Diplicious Simply Cheesecake Dip Mix
- 8-oz tub non-dairy whipped topping (cool whip)
- Top Layer:
- 1 quart homemade cherry pie filling or
- 1-21 oz can country cherry pie filling (Wilderness)
- Serve Dessert with:
- 1/2 cup crushed pretzels, optional
- Non-dairy whipped topping, optional
Directions:
Cheesecake Layer:
In a mixing bowl, place cream cheese. Microwave for one minute, stir until creamy. Add simply cheesecake dip and stir again. Fold in non-dairy whipped topping. Refrigerate for at least 1 hour.
Crust:
Mix the pretzels, sugar and cinnamon with the melted butter.
Press into a lightly greased 13 x 9 inch baking dish
Bake at 400 degrees for 8-10 minutes or until firm and crisp. Allow to cool completely.
Carefully spread cheesecake layer over the cooled pretzel layer. Refrigerate for at least 2 hours.
Topping:
Top cream cheese layer with cherry pie filling
Serve with:
crushed pretzels, optional
non-dairy whipped topping, optional
Strawberry Cheesecake Pretzel Dessert
Recipe courtesy of Diplicious
Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons white sugar
Cheesecake Filling:
1 package Simply Cheesecake Dip Mix
8 oz Cream Cheese
8 oz Cool-Whip Topping
Top Layer:
2 (3 oz) packages strawberry gelatin
2 cups boiling water
1 (10 oz) package frozen strawberries
Directions:
Cheesecake layer:
In a mixing bowl, place cream cheese. Microwave for one minute, stir until creamy. Add simply cheesecake dip and stir again. Fold in non-dairy whipped topping. Carefully spread over the pretzel layer and refrigerate for at least 2 hours.
Crust:
Preheat oven to 400º F
In a large mixing bowl, stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into the bottom of 13 x 9-inch baking dish.
Bake 8-10 minutes or until set; set aside to cool. Spread cheesecake mixture over cooled crust, making sure to seal edges with filling.
Top Layer:
Dissolve gelatin in boiling water
Stir in frozen strawberries and allow to set
When mixture is about the consistency of egg whites, slowly pour or spoon over cheesecake layer
Refrigerate until for at least 3 hours or until the jello layer is set.
Serve with:
crushed pretzels, optional
non-dairy whipped topping, optional
Strawberry Pretzel Salad
Crust:
2 cups finely crushed pretzels
3 tablespoons white sugar
3/4 cup butter, melted
Filling:
8 oz cream cheese, room temperature
1 cup granulated sugar, (you can use less sugar if desired)
8 oz non-dairy whipped topping, cool-whip
Topping:
2 (3 oz) packages strawberry gelatin
2 cups boiling water
1 (10 oz) package frozen strawberries
Directions:
Crust:
Preheat oven to 400º F.
In a medium bowl, stir together the pretzel crumbs and sugar. Stir in the melted butter with a fork until all the crumbs are evenly moistened. Press into the bottom of a 13 x 9-inch baking pan. Bake for 10 minutes, then cool completely.
Filling:
Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the cool whip. Spread evenly over the crust and refrigerate while preparing the topping.
Topping:
Place the dry jello in a large bowl and add the boiling water. Stir for a least 2 minutes or until the gelatin is completely dissolved. Stir in frozen strawberries. Set aside until slightly thickened (will be the consistency of egg whites) Slowly pour or spoon over the cream cheese layer. Refrigerate for at least 3 hours, or until the jello layer is set.
Serve with
crushed pretzels, optional
non-dairy whipped topping, optional