Then carefully place the dish in the refrigerator. ChillĬover the dessert with a lid, foil, or plastic wrap to keep the gelatin from drying out. They will gradually thaw in the refrigerator as the gelatin sets up. Be sure to purchase frozen berries that are already pre-sliced and don’t worry about thawing them. Therefore, frozen might be the way to go. On the other hand, if you are making this in say, November, it might be hard to find decent strawberries. Combine them with the cooled gelatin, then immediately pour the gelatin over the top of the cream cheese. Wash one pint of fresh strawberries, remove the stems, then cut them into thin slices. When strawberries are in season, I prefer to use fresh. This seals the pretzel layer against the strawberry gelatin and prevents the pretzels from getting soggy.Ĭan you use fresh strawberries in pretzel salad? Just be sure to spread the cream cheese in an even layer all the way to the edges. I find an off-center spatula, like you might use for frosting a cake, works well. If your pretzels are cool, go ahead and spread the cream cheese layer over the top. Spread the cream cheese over the pretzels An electric mixer is way to aggressive and will cause the whipped topping to deflate. We want to keep the light and airy texture of the whipped topping. You need to do this by hand rather than use the electric mixer. Using a spatula, fold one eight-ounce tub of thawed whipped topping. Whip until the cream cheese is light and fluffy and the sugar is dissolved (not gritty). It is so much harder to achieve a smooth and creamy cream cheese layer when the brick is still cold from the refrigerator.īeat the softened cream cheese and one cup of sugar together using and electric mixer at medium speed. I prefer to give my cream cheese an hour. Whip the cream cheese.įor best results, set one 8-ounce package of cream cheese out at least 30 minutes beforehand. As with the gelatin, we need to let the pretzel layer cool completely before moving on to the next step. Then bake the pretzels at 350 degrees for 6-8 minutes. With clean hands, press the buttered pretzel crumbs against the bottom of the dish. Stir until the pretzels are evenly coated with the butter, then spread them out in an even layer along the bottom of a greased 9 x 13-inch casserole dish. Combine the crushed pretzels with two tablespoons of melted butter and ¼ cup of sugar.
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