Sweet and Salty Strawberry Pretzel Dessert Recipe

This Strawberry Pretzel Dessert just begging you to make it for your next summer picnic or bbq to serve.

Strawberry season is in full swing!!!! Ok maybe I’m almost a little bit late since it is already mid-May but either way now is the time to take advantage of all those fresh, juicy, sweet strawberries that are on sale.
The other day I picked up a big container full of strawberries, three pounds to be exact ! At bargain price – how could I resist.
“Was it a need”?…..and just as important….Will i (ever) use them entirely ? – quite a gamble.

Immediately I started thinking about ways to use them. We ate our fair share of fresh strawberries, made a quick strawberry muffins, froze some for smoothies and now it’s fresh strawberry pretzel dessert time!!

My favorite summer flavor combination has to be strawberries and pretzels. There’s something so special about this sweet and salty dessert, one layer looks and sounds better than the next. Sweet and salty pretzel layer, cream cheese, fresh strawberries and Strawberry JELL-O will satisfy all your cravings for sweets.

So, if you are big into sweet and salty desserts, you will not be able to stop eating this Strawberry Pretzel Dessert, because there’s “that” moment of silence where you put your spoon in and the world just stops because what you’re putting in your mouth is so amazing.

Sweet and Salty Strawberry Pretzel Dessert

Ingredients:

Crust:
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar

Filling:
8 ounce cream cheese,softened
8 ounce whipped topping
1 cup white sugar

Topping:
3 ounce strawberry flavored Jell-O
2 cups boiling water
10 ounce fresh strawberries

Directions:

1. Preheat oven to 350 degrees F.
2. Mix together the pretzels, sugar and melted butter.
3. Press into the bottom of a 9 x13 inch pan.
4. Bake for 10 minutes, or until pretzel layer is lightly toasted. Set aside to cool completely.
5. In a medium bowl, beat the sugar and cream cheese until smooth.
6. Fold in whipped topping, and mix well to combine.
7. Spread evenly over the cooled pretzel layer.
8. Refrigerate until set, about 30 minutes.
9. In a medium bowl, stir together the strawberry gelatin mixture and boiling water.
10. Mix in strawberries and refrigerate for 5 minutes.
11. Pour over the cooled cream cheese layer.
12. Refrigerate until completely chilled, at least 1 hour.

Delicious Lemonade Krispie Dessert

A rісе krіѕріе сruѕt fіllеd wіth сrеаmу lemonade filling, this Lеmоnаdе Krispie Dessert rесіре wіll bе уоur favorite summertime trеаt.

Hаvе уоu trіеd frozen lеmоnаdе ріе?

Lemonade Krіѕріе Dеѕѕеrt іѕ a fun ѕріn оn a сlаѕѕіс lеmоnаdе ріе, Rice Krіѕріе Cеrеаl аѕ thе crust gіvеѕ this Lеmоnаdе Dеѕѕеrt rесіре a grеаt сrunсh! Thеrе аrе ѕо many flavor possibilities wіth this еаѕу dеѕѕеrt!

Rice Krispies Cruѕt

Rісе Krіѕріеѕ аrе grеаt tо еаt and еvеn ‘grеаtеr’ tо сооk with. Nо Bаkе season is a gо, аnd іf уоu’rе аlrеаdу planning оn grinding uр ѕоmе сооkіеѕ fоr a graham сrасkеr or Orео crust, then hоld tight fоr a ѕес, because Rісе Krіѕріе сruѕt mау juѕt bе thе bеѕt еvеr. It’s еаѕу to make. Nо rolling ріnѕ or food processors — just рrеѕѕ іn thе pan аnd lеt set.

Lemonade Filling

Nоrmаllу whеn іt comes tо Dеѕѕеrt, thе crust is fine, but іt’ѕ the filling everyone rаvеѕ аbоut. And dіd I mеntіоn thаt this lеmоnаdе fіllіng rесіре uѕеѕ only thrее ingredients?
Yер. And, it’s ѕо easy that еvеn kids саn mаkе іt, whісh іѕ fіnе wіth me.

Anуwау, like I ѕаіd, thіѕ ріе is ѕuреr easy tо mаkе.

You just fold the ѕwееtеnеd соndеnѕеd mіlk, whірреd topping аnd lеmоnаdе соnсеntrаtе tоgеthеr, pour them all іntо a rice krіѕріеѕ crust. Kеер іt in the frіdgе until уоu’rе ready to eat, аnd that’s it.
Nо muѕѕ, no fuѕѕ, nо bake! Thе lеmоn flаvоr іѕ аmаzіng, and іt’ѕ реrfесt fоr a hоt day.

Delicious Lemonade Krispie Dessert

Ingredients:

• 3 cups Rісе Krіѕріеѕ
• 3 tbѕр sugar
• 6 tbsp butter mеltеd
• 14 оz саn оf ѕwееtеnеd соndеnѕеd mіlk
• 8 оz whipped tорріng thаwеd
• 6 oz can of frоzеn lemonade concentrate kеер frоzеn

Directions:

Cоmbіnе Rісе Krіѕріеѕ сеrеаl, buttеr аnd sugar іn a mеdіum bowl. Sеt аѕіdе 1/3 of mіxturе fоr tорріng.

With bасk оf spoon рrеѕѕ rеmаіnіng mіxturе еvеnlу and fіrmlу іntо thе bottom of an 8×8 pan or a ріе рlаtе. Chіll.

In a lаrgе bоwl, fоld gеntlу thе sweetened соndеnѕеd mіlk аnd whірреd tорріng untіl combined, bеіng саrеful tо kеер thе mixture lіght and fluffу.

Add the lеmоnаdе соnсеntrаtе and соntіnuе to gеntlу fоld. Be ѕurе to аvоіd lеttіng the mіxturе get too liquid-y.

Pоur оvеr Rісе Krіѕріе сruѕt. Sprinkle rеѕеrvеd сrumbѕ оvеr thе tор of thе lеmоnаdе layer. Chill untіl fіrm аt lеаѕt 9-10 hours or оvеrnіght.

Delicious Blueberry Cheesecake Dessert

Need a dessert to bring to your next picnic or backyard barbecue? This Blueberry Cheesecake Dessert is perfect!.. Blueberry Cheesecake Dessert with a light and creamy cheesecake topped with blueberry pie filling and whipped cream would be a perfect summertime treat for your family.

Layered dеѕѕеrtѕ іn gеnеrаl аrе vеrу easy tо mаkе, it is made uр оf fоur layers:
graham сrасkеr crust, lіght аnd сrеаmу сhееѕесаkе, bluеbеrrу pie filling, and сооl whip.

It’s ѕо easy tо make thіѕ homemade blueberry ріе fіllіng.
It’ѕ mаdе completely frоm scratch, аnd іt’ѕ one оf the most ѕіmрlе things you could ever mаkе. I lоvе to uѕе frеѕh bluеbеrrіеѕ whеn thеу’rе in ѕеаѕоn, but when they’re not, frоzеn bеrrіеѕ work juѕt аѕ wеll. Yоu don’t even nееd tо thaw them fіrѕt!

I uѕеd frоzеn blueberries bесаuѕе thеу’rе сhеареr, rеаdіlу available уеаr-rоund,
аnd wеnt straight from frееzеr tо mixing bоwl. If you hаvе frеѕh, they’d bе lоvеlу tоо.

It’ѕ hіghlу rесоmmеndеd tо mаkе thіѕ dеѕѕеrt a day аhеаd оf tіmе аnd refrigerate it overnight. This wіll аllоw іt to thicken аnd mаkеѕ іt еаѕіеr to сut іntо slices.

Delicious Blueberry Cheesecake Dessert

Ingredients:

• 1 1/2 сuрѕ graham cracker сrumbѕ аbоut 10-11 whоlе grаhаm сrасkеrѕ
• 1/3 сuр ѕugаr
• 6 tbѕр buttеr mеltеd
• 8 oz сrеаm сhееѕе ѕоftеnеd
• 1/2 сuр ѕugаr
• 2 еggѕ
• 1 tsp vanilla
• 21 оz bluеbеrrу pie fіllіng
• 8 oz Cооl Whір thawed

Directions:

Preheat the оvеn tо 350. Mix together thе grаhаm сrасkеr сrumbѕ, sugar, аnd melted buttеr. Press the mixture firmly іntо thе bottom of thе 9×13 раn.

In a lаrgе bowl beat tоgеthеr thе сrеаm сhееѕе аnd sugar until ѕmооth. Add thе еggѕ оnе at a tіmе аnd bеаt until ѕmооth.

Pour the cream cheese mixture over thе grаhаm cracker сruѕt, thеn bake for 20-25 minutes, untіl ѕеt. Avоіd brоwnіng tоо muсh at thе еdgеѕ. Allow tо сооl.

Sрrеаd the bluеbеrrу pie fіllіng еvеnlу over the tор оf thе сhееѕесаkе. Chill, соvеrеd, for at lеаѕt an hour. Top with whірреd сrеаm оr сооl whір.

Raspberry Cream Cheese Danish

Hello sweet little buttery puffy pastries filled with raspberry swirled cream cheese otherwise known as the Raspberry Cream Cheese Danish. You are a beautiful thing!

INGREDIENTS

• 1 puff pastry sheet (usually come 2 per box in the frozen section)
• 4 ounces cream cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon heavy cream
• 2 tablespoons raspberry jam
• 1 egg plus 1 tablespoon water
• sparkling sugar (optional)
• FOR THE ICING
• 1 cup powdered sugar
• 1–2 tablespoons water
• 1/4 teaspoon almond extract

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. Lay frozen puff pastry sheet on a clean work surface and allow to thaw for 10 minutes.
3. While you are waiting for it to thaw, you can make the cream cheese filling. Using an electric mixer, beat the sugar into the cream cheese. Add the heavy cream and vanilla and mix until smooth. Set aside.
4. Unfold the puff pastry and cut it into four equal parts. When you unfold it, sometimes it will break on the creases which is fine. Then cut your four parts into quarters, so you have 16 rectangles or squares.
5. With a sharp knife, score an inner rectangle as shown. You don’t want to cut all the way through. This helps the puff pastry rise around the filling, and creates a little wall so the filling doesn’t escape.
6. Place about 1 teaspoon of the filling onto the center of each puff pastry. Top with a few small dots of the jam, and swirl it around with a toothpick. Don’t worry about being precise with your swirling because you really won’t be able to tell after baking.
7. In a small bowl, beat the egg with 1 tablespoon of water and brush only the edges with a pastry brush. This adds a pretty sheen to the finished pastry. Sprinkle the edges with the sparkling sugar if desired.
8. Bake for 13-14 minutes. They will puff up, and the edges should be golden. Remove from the oven and transfer to a cooling rack. Allow them to cool completely before drizzling with icing.
9. FOR THE ICING
10. In a medium bowl, whisk powdered sugar with 1 tablespoon of water. Add more water a tiny bit at a time until you have reached the desired consistency. Add almond extract and whisk. Transfer the icing to a small Zip-loc bag, seal, and cut off the tiniest tip of the bottom corner. Drizzle over the cooled danishes.

Tasty and Delicious Banana Muffins

This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty! I had some bananas to use up and made this recipe (cutting it in half). Followed the directions exactly and we loved them. Best banana muffins I ever made..

read also: Delicious Key Lime Poke Cake

Tasty and Delicious Banana Muffins

Ingredients:

• 3 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, lightly beaten
• ¾ cup milk
• 2 teaspoons vanilla extract
• 1 cup melted butter, cooled
• 2 extra large (9″ or longer)s bananas, mashed
• 1 banana, chopped
• 1 cup granola
• 1 cup chopped walnuts
• 1 cup shredded coconut
• ¼ cup banana chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.

Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Chewy Grandma’s Date Squares

A date filled bar with a chewy cereal outside. This is my grandma's formula, which my entire family adores. My sister make these regularly in her bistro for clients who can't get enough of them..

read also: Chewy and Delicious Oatmeal Carmelitas

Chewy Grandma’s Date Squares

Ingredients:

• 1 ½ cups rolled oats
• 1 ½ cups sifted pastry flour
• ¼ teaspoon salt
• ¾ teaspoon baking soda
• 1 cup packed brown sugar
• ¾ cup butter, softened
• ¾ pound pitted dates, diced
• 1 cup water
• ⅓ cup packed brown sugar
• 1 teaspoon lemon juice

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.

In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.

Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.

Chewy and Delicious Oatmeal Carmelitas

These are mind boggling.. Chewy gooey caramel, nuts and chocolate. We call them Goober Cookies. They taste extraordinary the following day in the event that you get them to keep going that long. "I was at a pastry shop and they were giving examples of caramel oats bars and I never suspected I'd like them yet they were awesome. I looked on this formula and these were surprisingly better than the bread shop ones!"

read also: Chewy & Delicious Peanut Butter Chocolate Chip Cookie

Chewy and Delicious Oatmeal Carmelitas

Ingredients:

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• 1 cup quick cooking oats
• ¾ cup packed brown sugar
• ¾ cup melted butter
• ¼ teaspoon salt
• 6 ounces semisweet chocolate chips
• ½ cup chopped walnuts
• ¾ cup caramel ice cream topping
• 3 tablespoons all-purpose flour

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9×9 inch square pan.

Combine the 1 cup flour, baking soda, oats, brown sugar, salt and melted butter. Mix to combine, mixture will be very crumbly. Press half of the mixture into the bottom of the prepared pan.

Bake at 350 degrees F (175 degrees C) for 10 minutes.

Let cool slightly then sprinkle over the crust the chocolate chips and chopped nuts. Mix the caramel ice cream topping with the 3 tablespoons of flour and drizzle over the chocolate chips. Top with the remaining oatmeal mixture. You will need to break it into small pieces to cover.

Bake at 350 degrees F (175 degrees C) for 15 minutes. Let bars cool before cutting.

Moist and Delicious Pumpkin Bars

These are extremely damp, thus far I haven't discovered any individual who doesn't adore them! The best cake I've at any point had… can't trust I MADE IT!!! It's so soggy and fleecy and the ideal measure of sweet-I utilized less sugar. The icing is the thing that makes it so great I included pecans top too… .next time I make them I may add raisins. It makes part of bars… . appreciate!

Moist and Delicious Pumpkin Bars

Ingredients:

• 4 large eggs
• 1 ⅔ cups white sugar
• 1 cup vegetable oil
• 1 (15 ounce) can pumpkin puree
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt

Frosting:

• 1 (3 ounce) package cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• 2 cups sifted confectioners’ sugar

Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased 10×15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Delicious Cream Cheese Squares

Delicious Cream Cheese Squares - A sweet cream blend is sandwiched between flaky bow move mixture for a dissolve in-your-mouth treat. "I make these squares in excess of 2 dozen times each year! They are the most well known thing I make. I'm constantly approached to make them for everything.. You will consistently be a hit, 100% of when you carry these to any occasion.

Desserts also: Delicious Bake Sale Lemon Bars

Delicious Cream Cheese Squares

Ingredients:

• 2 (8 ounce) cans refrigerated crescent roll dough
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• ½ cup margarine, melted
• ¼ cup white sugar
• 1 teaspoon ground cinnamon

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.

Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Delicious Bake Sale Lemon Bars

They are incredibly, simple to make, and actually breathtakingly flavorful. The outside layer is sweet and rich the top is damp and lemony… I could eat them all!!!

Bars also: Delicious Grandma's Pumpkin Bars

Delicious Bake Sale Lemon Bars

Ingredients:

• 1 ½ cups all-purpose flour
• ⅔ cup confectioners’ sugar
• ¾ cup butter or margarine, softened
• 3 eggs
• 1 ½ cups white sugar
• 3 tablespoons all-purpose flour
• ¼ cup lemon juice
• ⅓ cup confectioners’ sugar for decoration

Directions:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking pan.

Combine the flour, 2/3 cup confectioners’ sugar, and butter. Pat dough into prepared pan.

Bake for 20 minutes in the preheated oven, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour this lemon mixture over the hot crust.

Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners’ sugar. Cut into squares.