Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Strawberry Pretzel Bars Recipe

Ingredients:

PRETZEL CRUST:
  • 2 cups finely crushed pretzels
  • 1/4 cup granulated sugar
  • 2/3 cup (11 Tablespoons) unsalted butter, melted
CREAM CHEESE LAYER:
  • 2 (8 0z.) packages cream cheese, softened
  • 2 Tablespoons milk
  • 1/4 cup granulated sugar
  • 1 cup Cool Whip topping, thawed
STRAWBERRY JELLO LAYER:
  • 2 cups boiling water
  • 1 (6 oz.) package strawberry jello
  • 1 1/2 cups cold water
  • 4 cups fresh strawberries, sliced

Instructions:

  1. Pre-heat oven to 350F degrees. Line a 13×9 inch baking pan with foil and spray with non-stick cooking spray. Set aside.

MAKE CRUST:

  1. In a medium sized bowl, mix pretzel crumbs, sugar, and butter together to form crust.
  2. Press pretzel crust into the bottom of prepared pan. Bake for 10 minutes. Let cool.

MAKE CREAM CHEESE LAYER:

  1. Using a hand mixer or stand mixer, mix cream cheese, sugar, and milk together until light and fluffy. Stir in Cool Whip.
  2. Spread cream cheese mixture over pretzel crust. Place in fridge until ready to use.

MAKE STRAWBERRY JELLO LAYER:

  1. In a medium sized bowl, stir boiling water into dry gelatin mix until completely dissolved. Stir in cold water. Refrigerate for 1 hour or until jello is thickened. Stir in sliced strawberries.
  2. Spoon strawberry jello over cream cheese layer. Place in fridge for 3 hours or until jello is firm. Cut into squares and enjoy!

Strawberry Banana Yogurt Parfaits

Strawberry Banana Yogurt Parfaits

Strawberry Banana Yogurt Parfaits

Ingredients:

  • 1 1/2 cups strawberry yogurt, divided
  • 1 cup vanilla yogurt, divided
  • 1/2 cup granola
  • 2 bananas, sliced
  • 6 fresh strawberries, sliced

Directions:

  1. Add 1/4 cup strawberry yogurt into each glass. Top with 1/4 cup vanilla yogurt.
  2. Add 1/4 cup of the sliced strawberries and bananas into each glass.
  3. Top fruit with 1/4 cup strawberry yogurt into each glass.
  4. Add 1/4 cup of granola into each glass.
  5. Top with an additional scoop of yogurt and slices of strawberries and bananas, if desired.

Strawberry-Cheesecake Cookie Bars

Strawberry-Cheesecake Cookie Bars

Strawberry-Cheesecake Cookie Bars

Ingredients

  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 cup seedless strawberry jam (or raspberry jam, if desired)

Instructions

  • Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13×9-inch pan. (If dough is sticky, use floured fingers.)
  • In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
  • Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
  • Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
  • Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.

Strawberry-Swirl Cake

Strawberry-Swirl Cake

Strawberry-Swirl Cake

Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
  • 2/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 2/3 cup powdered sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
  • 1-1/2 cups sliced fresh strawberries

Instructions

  • Heat oven to 350°F.
  • Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until well blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
  • Bake 30 min. Cool 30 min. in pans. Remove to wire racks; cool completely.
  • Mix sour cream and sugar in medium bowl until well blended. Gently stir in Cool Whip. Place 1 cake layer on plate; spread top with 1 cup of the Cool Whip mixture. Cover with 1 cup berries and remaining cake layer. Frost with remaining Cool Whip mixture; top with remaining berries.