Thursday, December 27, 2012

Pretzel "Salad"

It's pretty hard to justify that this is a salad, hence the quotation marks. I'd definitely say it's a dessert considering it has sugar in all three layers. Either way, it's delicious.  It's salty, sweet, a touch tart, fluffy, and yummy.   

I made this "salad" for Christmas dinner this year.  For the last several years, per my sister-in-law's idea, we've had a very casual Christmas day dinner. We do fancy on Christmas Eve (ham, turkey, all that jazz) and down home comfort foods on Christmas day.  We usually have pulled porked sandwiches with cole slaw (made by my SIL) and other yummy fixings.  It's nice to have a laid back, low key Christmas day with a nap or two squeezed in.  I didn't get out of my pajamas this year, which worked well since I stuffed my face with pulled pork and Jell-o salad that's really a dessert, not a salad.  Stretchy pants are the way to go in such cases!  


 PRETZEL SALAD   
  • 2 cups crushed pretzels (I use the food processor for this.)
  • 3/4 cup melted butter
  • 3 tablespoons sugar, plus 1 cup sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/2 cups whipping cream, whipped
  • 1 (6 ounce) package raspberry or strawberry Jell-o gelatin
  • 2 cups pineapple juice
  • 20 ounces frozen raspberries or strawberries

Preheat oven to 400 degrees and spray the bottom of a 9 x 13 pan. 


For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.


Press this mixture into the pan and sprinkle with 1 tablespoon of additional sugar.  This will help form a crust and prevent the pretzel layer from getting soggy.


SIDE NOTE:  Do you have a tart tamper?  I really love mine and think it's a pretty essential kitchen gadget.  It makes jobs like pressing the crust into a pan so much easier.  Maybe you should get one if you don't already have one.   


Bake for 7 minutes.  Set aside and allow to cool.


In a mixing bowl, beat together softened cream cheese and 1 cup of sugar.


Fold in whipped cream and spread over the cooled crust.


NOTE:  Be sure to spread the cream cheese mixture all the way to the edges of the pan to prevent the Jell-o from seeping down and making the crust soggy. 


Refrigerate until well chilled.


Heat the pineapple juice in the microwave and then add the gelatin. 


Dissolve and allow to cool slightly. 


Add the raspberries and allow the mixture partially set before pouring over the cream cheese mixture.


NOTE:  I put the frozen raspberries in the food processor and pulsed it a few times so the berries were a little less chunky. 


Refrigerate until serving time.


Source:  slighly modified from Paula Deen, Food Network

2 comments:

  1. I want this so bad right now.

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  2. Wish I had known! I tossed the last little bit because I had consumed more than my fair share!! It's a little bit addicting.

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