May 18, 2016

Cherry Cheesecake Pretzel Dessert/Salad

Yum
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.




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

Ingredients
  • 4 cups finely crushed pretzels
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup butter, melted
  • 1 (8 oz) package cream cheese, room temperature
  • 1 package Diplicious Simply Cheesecake Dip Mix or 3/4 cup powdered sugar
  • 1 (8 oz) tub non-dairy whipped topping (cool-whip)
  • 1 quart homemade cherry pie filling or
  • 1 (21 oz) can country cherry pie filling (Wilderness)
  • 1/2 cup crushed pretzels, optional
  • non-dairy whipped topping, optional
Cooking Directions
  1. 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.
  2. Mix the pretzels, sugar and cinnamon with the melted butter.
  3. Press into a lightly greased 13 x 9 inch baking dish.
  4. Bake at 400 degrees for 8 to 10 minutes or until firm and crisp. Allow to cool completely.
  5. Carefully spread cheesecake layer over the cooled pretzel layer. Refrigerate for at least 2 hours.
  6. Top cream cheese layer with cherry pie filling


Serve with:
1/2 cup crushed pretzels, optional
non-dairy whipped topping, optional


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