Tag: fruit dessert

Fresh Peach Crisp Recipe (So Easy!) – Oh Sweet Basil
[ad_1]
This peach crisp is one of my favorites! As the peaches cook, they release all of their sugars and become super gooey. And that topping! It’s like a crazy delicious oatmeal cookie on top.

Easy Peach Crisp Recipe

This homemade peach crisp is insanely good! It takes about 10 minutes of hands on prep, and then it’s ready to go into the oven. If you really want a delicious treat, top the whole thing off with a little bit of vanilla ice cream and serve while it’s still warm. You won’t find a more perfect summer dessert!

The warm topping and peaches slowly melt away as you eat it, which makes for a perfect combination of hot out of the oven crisp and cool, smooth ice cream. Take a spoonful with a little bit of each and you’ll have perfection in every bite. So delicious!

You’ll never go back to plain, run of the mill desserts again! Whipped topping is good too. Not fantastic or anything, but it will do in a pinch. If doesn’t happen to be peach season, but you are craving the comfort of a fruit crisp, try our apple crisp recipe! Drooling!

Peach Crisp Ingredients

This fresh peach crisp has two main components: the gooey fruit filling and the peach crisp topping. Here’s what you’ll need to make this recipe:
- Fresh Peaches
- Butter
- Cinnamon
- Brown Sugar
- Cornstarch
- Old-Fashioned Oats
- All-Purpose Flour
- Salt
The measurements that you will need for each ingredient can be found in the recipe card at the end of this post.

Can I Use Canned or Frozen Peaches?

You already know what I’m going to say, don’t you? Fresh is best 9 times out of 10, so go with fresh in all things! But if you absolutely must (I know, the peak season for fresh peaches is so short 😫), yes, canned or frozen peaches will do.

Just pay attention to the sugar on them. Frozen peaches tend to not be sweet enough and canned are usually too sweet. For canned peaches, drain them first. For frozen peaches, you can cook them from frozen (just add 5-10 extra minutes of baking time), or you can thaw them first (drain off any excess peach juice) and keep the baking time the same.

What Peaches are Best for Baking?

If you’re headed to the grocery store for peaches to bake with, go for the freestone peaches. They can be yellow or white, but when you cut into them, the pit will fall right out. They are sweet, a little bit tangy and full of flavor. Perfect for baking crisps, cobblers, pies and crumbles! For a list of my favorite freestone peaches, head to our peach cobbler post!

How to Make Perfect Peach Crisp
1. Add all the filling ingredients (peach slices, butter, cinnamon, sugar and cornstarch) to a large bowl and fold them gently together until combined.
2. Pour the mixture into a greased 9×13-inch baking dish.
3. In a different bowl, add the oats, flour, brown sugar, cinnamon and salt and stir them together.
4. Then add some cold butter and use a fork or pastry cutter to cut the butter into the mixture. Once it is mixed together pretty well, you can get in there with your hands and mix it into a paste.
5. Sprinkle the topping all over the peaches.
6. This peach crisp can be baked in a dutch oven or in the regular oven. In a dutch oven place 10 briquettes on the bottom and 14 briquettes on the top for 30-40 minutes. In the regular oven, bake at 350 degrees for 30-40 minutes.
7. The top will be crisp and golden brown like a cookie when it is done. Serve it with a scoop of vanilla ice cream on top (or whipped cream) while it’s still warm!
These instructions can also be found in the recipe card below where you can save or print the recipe.

How to Easily Peel Peaches

I’ve written up all the details for peeling peaches in our Brown Sugar Peach Pie Bars post, so head that way! You also don’t have to peel them at all for this recipe, but I know some people are anti peach skin in desserts. I’ve also included tips in the notes in the recipe card below for peeling peaches.

How to Reheat Peach Crisp

To reheat, place leftovers in the oven at 350 degrees F for 15 minutes. That will keep the top nice and crispy. If you don’t care about the top being crispy, you can always zap a serving in the microwave for about 30 seconds.

Does Peach Crisp Need to be Refrigerated?

Peach crisp can be left out at room temperature for a couple of days. If you aren’t going to eat it that quickly, store it in an airtight container in the refrigerator for up to 4-5 days.

Can Peach Crisp Be Frozen?

Baked fruit crisps freeze well for up to 3 months. The crisp should be cooled, wrapped in plastic and aluminum foil, and then frozen. When you’re ready to eat it, let it thaw in the fridge overnight and then reheat it in the oven at 350 degrees F for 15-20 minutes.

How Long Does Peach Crisp Last?

Peach crisp will keep for 2-3 days at room temperature, or 4-5 days in the refrigerator.

Can I Make This Gluten-Free?

If you want to swap the all-purpose flour for a gluten-free flour, feel free. However, we haven’t tried any other flours, so we can’t speak to which gluten-free alternative will work best.

Tips for Making Homemade Peach Crisp
- If you aren’t much of a peach fan, you could give this recipe a try using apples or blackberries instead.
- Note that old-fashioned or rolled oats are best for the peach crisp topping. Old-fashioned oats crisp up better and stay slightly chewy after being baked.
- If your peaches are super ripe and sweet, you may not need to use the full 1/4 cup of sugar called for in the filling.
- Try a crazy delicious twist on this classic peach crisp by smoking it in a smoker instead of baking it. It adds a whole new level of deliciousness to it! Head to our Smoked Peach Crisp post for all the details!
If you are looking for an old classic peach dessert recipe, then this is the best peach crisp recipe out there! The peaches are juices and bursting with flavor and the topping is crunchy and so buttery rich! You won’t be able to resist going back in for seconds!

More Peach Desserts:
Servings: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Description

This peach crisp recipe is the BEST! The peaches become gooey as they cook, and the topping tastes like a warm oatmeal cookies!

Cook ModePrevent your screen from going dark

Preheat oven to 350 degrees F.

In a bowl, combine all of the filling ingredients, folding gently with a spatula to combine.

6-8 Peaches, 2 Tablespoons Unsalted Butter, 1 teaspoon Cinnamon, 1/4 Cup Brown Sugar, 2 Tablespoons Cornstarch

Place fruit mixture in bottom of a greased dutch oven or 9×13-inch pan.

In a separate bowl, add the oats, brown sugar, flour, cinnamon and salt. Stir to combine.

1 1/2 Cups Old-Fashioned Oats, 3/4 Cup Brown Sugar, 1 Cup All-Purpose Flour, 1/2 teaspoon Cinnamon, 1 Pinch Salt

Add the butter and using a fork or pastry cutter, cut in the butter. At the end, use your hands to combine everything into a thick paste.

3/4 Cup Butter

Spread topping mixture over fruit.

Bake for 30-40 minutes or until done. Let cool for about 10-15 minutes and serve with ice cream!

To peel peaches, start with perfectly ripe peaches. If they are under ripe at all, the only way to peel them is by poaching them in hot water and cooling in cold water. Then use a paring knife to peel the skin off of the fruit. If the fruit is ripe, gently peel the skin off of the fruit with a paring knife by starting to cut and then as the skin loosens, grab it with your thumb against the knife and gently peel.

The top should be crisp like a cookie when it is done. If it is still soft. you need to keep baking.

Serving: 1cupCalories: 452kcalCarbohydrates: 63gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 166mgPotassium: 253mgFiber: 4gSugar: 36gVitamin A: 987IUVitamin C: 5mgCalcium: 47mgIron: 2mg

Author: Sweet Basil

Course: 500+ Best Dessert Recipes

Cuisine: American
Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
[ad_2]

Sweet Basil

Source link
July 30, 2024
Key Lime Pie Recipe – Oh Sweet Basil
[ad_1]
There’s nothing quite like a perfect Key Lime Pie. That graham cracker crust filled with a bright and zippy but totally creamy filling is meant to be your dessert this week.

THIS IS THE BEST KEY LIME PIE RECIPE EVER!!

Phew.

Sometimes you just gotta yell it to make it known. I’ve been making key lime pie since I got married 16 years ago and this is the ultimate recipe. It all started with key lime pie that Cade had while serving a mission for 2 years in Brazil. It’s called Torta de Limão in Brazil and while we adore this recipe for bars, our pie needed to have that Florida key lime vibe so I’ve been testing and testing off and on for years until this year I decided to throw in a little sour cream and bam! Deliciousness is served.

What Ingredients are Needed for a Classic Key Lime Pie?

This recipe is so simple that it’s dangerous! You only need a few ingredients, and you’ll likely have several of them on hand already. Making this recipe actually reminds me of making my mom’s famous lemon meringue pie. Fresh citrus just makes the best desserts ever! Here is your grocery store list:
- Graham Cracker Crust: graham cracker crumbs, melted butter and sugar
- Sweetened Condensed Milk: gives the pie it’s sweetness and creaminess
- Sour Cream: adds creaminess and tartness
- Lime Zest: flavor, flavor, flavor
- Lime Juice: squeeze your own juice or buy bottled key lime juice, I always recommend fresh!
- Egg Yolks: add so much richness
- Stabilized Whipped Cream: water, gelatin, heavy cream, powdered sugar and vanilla
The measurements for each ingredient can be found in the recipe card below.

Recommended Equipment:

How to Make a Key Lime Pie Recipe

And you thought the ingredients list was nice and easy! Just wait until you see how easy it is to make this pie! Here are the basic steps:
1. Make a graham cracker crust and let it cool.
2. Whisk all the filling ingredients together in a mixing bowl.
3. Pour mixture into the prepared pie crust.
4. Bake and then cool.
5. Serve with whipped cream on top.
All of these steps can be found in the recipe card below.

How to Tell When Key Lime Pie is Done

Key lime pie doesn’t take very long to bake, and a lot of the setting up actually happens in the fridge as it cools. After the 15 minutes of baking time, there should be a slight jiggle in the middle of the pie. You don’t want to over-bake it, so pull it out of the oven, let it cool for 15 minutes more and then put it in the refrigerator.

What is the Difference Between Key Lime and Regular Lime?

Key limes are more aromatic, with more tart and more floral flavor. They are smaller than regular limes, and are slightly yellow in color. No matter which type you end up using, it tastes like summer in your mouth!

What Can You Substitute for Key Lime?

You can substitute half fresh lemon juice and half fresh lime juice for key lime.

How to Decorate a Key Lime Pie

Key lime pies are tart so I like a dollop of whipped cream on the top. I prefer using stabilized whipped cream so that the whipped cream holds its shape and is extra pretty. Place the whipped cream in a piping bag with a large decorating tip.

Holding the bag straight up and down, give it a good squeeze over the top of the slice of pie and then slowly lessen the pressure as you life up. Then stop squeezing and pull the tip away from the pie creating that sharp peak.

I also think it’s super pretty to sprinkle some key lime zest on top to give it some extra flavor and color.

If you want to skip the piping bag altogether, just spread a layer of whipped cream all over the top of the pie and sprinkle with lime zest and maybe thin lime slices.

What Can You Substitute For Stabilized Whipped Cream?

You can use Cool Whip instead of stabilized whipped cream, or just regular whipped cream works great too.

Can Key Lime Pie Be Frozen?

I’ve seen conflicting information on this, but to be honest, I have not had much success with it. It separates and gets runny. Then the crust is soggy. I guess you’ll just have to eat it all!

Does Key Lime Pie Need to Be Refrigerated?

Yes, I recommend refrigerating leftovers. Keeping it in the refrigerator will help it hold it’s structure and it will last for up to 4 days.

What Makes a Key Lime Pie Thicken?

Sometimes the answer is science…plain and simple! The acid of the key lime juice reacts with proteins in the sweetened condensed milk to thicken the filling. This is why it is important to let the pie sit in the fridge for a few hours before serving.

This, ladies and gentlemen, is the BEST key lime pie recipe in all the land! Make it for Pi day, a bridal shower, St. Patrick’s day, a summer BBQ, Easter, Mother’s Day, Thanksgiving…it’s a pie for all occasions! It is thick and creamy and just what you’re craving!

More Dreamy Lime Desserts:
Servings: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

cooling time: 3 hours 15 minutes

Total Time: 3 hours 40 minutes

Cook ModePrevent your screen from going dark

Prepare the pie crust and set aside to cool.

Graham Cracker Crust

In a bowl, whisk together all of the filling ingredients.

2 Cans Sweetened Condensed Milk, 1/2 Cup Sour Cream, 1 Tablespoon Lime Zest, 3/4 Cup Lime Juice, 2 Egg Yolks

Pour into a pie dish and bake at 350 for 15 minutes.

Remove from the oven to cool for 15 minutes then transfer to the fridge for 3 hours to set.

Serve with fresh whipped cream.

Stabilized Whipped Cream

cover lightly and refrigerate

Serving: 1sliceCalories: 367kcalCarbohydrates: 57gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 91mgSodium: 133mgPotassium: 417mgFiber: 0.1gSugar: 55gVitamin A: 430IUVitamin C: 10mgCalcium: 305mgIron: 0.3mg

Author: Sweet Basil

Course: Dessert

Cuisine: American
Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
[ad_2]

Sweet Basil

Source link
June 5, 2024
Classic Lemon Bars Recipe – Oh Sweet Basil
[ad_1]
The best lemon bars are a classic spring recipe made with a buttery crust and gooey lemon filling. Top this lemon bar recipe with powdered sugar and you’ll have an easy and delicious spring dessert!

When April and May hit is just means lemon desserts like iced lemon cake, lemon meringue pie, lemon cheesecake cookies and these lemon bars! There’s nothing better than a sweet and tart lemon recipe to finish of a party or dinner as we head into the summer months.

Lemon bars are one of those classic recipes that you probably think of when you think lemon treats. For good reason! They’re delicious.

The trick to a good lemon bar? Lots of fresh lemon juice and lemon zest.

You’ll also want a soft and buttery crust for your lemon bar recipe. All that gooey filling has to top something!

Ingredients for the Best Lemon Bars

You will need a few basic baking ingredients to make these bars along with a few fresh lemons. Here is what you will need to make this delicious recipe:

Crust:
- Sugar: just regular granulated white sugar
- Unsalted Butter: needs to be softened to room temperature
- Flour: all purpose flour is all you need
- Salt: cuts through the sweetness and tartness and enhances all the flavors
- Lemon Juice: the juice of about 1 lemon
Filling:
- Eggs: creates the richness and creaminess of the filling
- Sugar: adds sweetness and balances the tartness of the lemons
- Flour: helps thicken the filling and gives it structure
- Salt: enhances all the flavors
- Lemon Juice: fresh lemon juice is preferred and you’ll need 3-4 large lemons
- Lemon Zest: you’ll need the zest from about 1 lemon
- Powdered Sugar: used for garnish to balance out the tartness and to make the bars look extra pretty
The measurements for each ingredient can be found in the recipe card at the end of this post. BONUS: If you want a gluten free lemon bar, check out our gf lemon bar recipe.

How to Make Lemon Bars

There are two parts to this recipe – the crust and the filling. Both parts are super simple! Here are the steps:

Crust:

Start by creaming 2 sticks of softened butter and sugar in a large bowl with a hand mixer or stand mixer fitted with the paddle attachment. This will be the base of your really tender crust. Then you’ll add the flour and sugar to bring it all together to form a dough.

The dough will likely be a little crumbly at this point so add in a bit of lemon juice until it starts to come together, form a ball and pull away from the sides of the bowl.

Press the dough into a prepared baking dish lined with parchment paper and bake by itself for 15-20 minutes, or until it’s golden brown.

Filling:

Whisk all of the ingredients together in a large bowl. The mixture will be very runny, but don’t worry it will thicken up as it bakes.

Pour the lemon filling mixture over the baked crust, and then stick it in the oven to bake for another 30-35 minutes. Give the dish a little jiggle and the lemon filling shouldn’t move if it is fully baked.

Let the lemon bars cool completely to room temperature, and then dust with powdered sugar and cut them into squares to serve.

These instructions can also be found in the recipe card down at the end of the post. You can also save or print the recipe there.

Are Lemon Bars Supposed to Be Gooey?

The lemon layer of lemon bars are essentially a lemon curd baked on top of the shortbread crust. They will be soft and somewhat gooey.

To avoid them being too gooey make sure you allow them to set completely when you take them out of the oven. You know when lemon bars are done when you move the pan a bit and they don’t jiggle.

You should cut the lemon bars when they are completely cool. Even better if you allow them to set up in the refrigerator for a couple hours!

Can I Make Lemon Bars in a Muffin Pan?

You can use a muffin tin to make lemon bars, just make sure you only bake them for 12-15 minutes after baking the crust (which you can bake for around 8-10 minutes) as they can overcook.

How Should Lemon Bars Be Stored?

Once you’re done serving (and somehow have leftovers!) you can store your lemon bars either in the refrigerator or in the freezer.

Store in the refrigerator by placing the lemon bars in an airtight container using parchment or wax paper to separate layers if you have more than one. They will stay fresh for up to 3 days in the fridge.

Store in the freezer by placing each individual lemon bar on a baking sheet. Place the baking sheet in the freezer for 2-3 hours until they freeze all the way through. Once frozen, wrap each bar individually in plastic wrap and place them in a sealable bag or airtight container. They will keep in the freezer for up to 3 months!

Don’t forget to top them with powdered sugar when they come out of the oven! If you follow these steps you will end up with the best lemon bars recipe!

Can I Make Lemon Bars Ahead of Time?

A classic lemon bars recipe is a great option for a make ahead dessert. Just pop the lemon bars into the fridge to keep them until they’re ready for serving. Remember, this is a fresh tasting dessert unlike a baked cookie, so you should only make lemon bars about a day ahead of time.

If you love lemon desserts, then you’ll love these classic lemon bars! It’s hard to believe that the best lemon bars could be so easy to make yet still be so mouthwatering delicious! They are sweet and tart, buttery and rich, creamy and chewy…total bliss!

If you love these, then you have to try these other BAR DESSERTS:
Servings: 24

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Description

Lemon bars are a classic spring recipe made with a buttery crust and gooey lemon filling. Top this lemon bar recipe with powdered sugar and you’ll have an easy and delicious dessert!

Cook ModePrevent your screen from going dark

To make the crust:

Cream the butter and sugar together in a large bowl with a hand mixer or stand mixer fitted with the paddle attachment for 1-2 minutes.

1 Cup Unsalted Butter, 1/2 Cup Sugar

With the mixer on low, add the flour, salt and lemon juice and beat until just mixed.

2 Cups All Purpose Flour, 1/2 teaspoon Salt, 2 Tablespoons Lemon Juice

Dump the dough into the prepared baking pan and press the dough to the edges of the pan to build up 1/2 inch on the bottom of the pan.

Bake for 20-25 minutes or until edges start to turn golden brown.

Remove from oven, leave the oven on and cool on a wire rack.

To make the filling:

Whisk together the eggs, sugar, flour, salt, lemon juice and lemon zest in a large bowl. Mixture will be very runny.

6 Eggs, 2 1/2 Cups Granulated Sugar, 1 Cup All Purpose Flour, 1/2 teaspoon Salt, 1 Cup Fresh Lemon Juice, 2 Tablespoon Lemon Zest

Pour over the baked crust and bake for another 30 to 35 minutes, until the filling is set and doesn’t move when shaken.

Allow to cool completely at room temperature.

Dust with powdered sugar and cut into squares before serving.

Powdered Sugar

To freeze: Lasts 3 days in fridge or 3 months in freezer. Place on baking sheet and freeze completely for 3 hours then transfer to plastic bag and store until ready. Thaw in fridge overnight.

Serving: 1barCalories: 239kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 61mgSodium: 114mgPotassium: 47mgFiber: 1gSugar: 25gVitamin A: 297IUVitamin C: 5mgCalcium: 12mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Brownies and Bars Recipes, America’s Best 4th of July Desserts, Recipes and Sides
Recommended Products

This lemon cake with lemon cream cheese frosting has a soft cake crumb and delicious lemon flavor. The cream cheese frosting is smooth & creamy for the perfect pairing.
[ad_2]

Sweet Basil

Source link
March 12, 2024
Raspberry Pretzel Jello Salad – Oh Sweet Basil
[ad_1]
Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.

Now I don’t know if this is a salad or a dessert, but it is so delicious that it doesn’t matter! It has a sweet and salty pretzel crust layer, a sweet cream cheese filling layer and a fruity tart jello layer on top.

I’m realizing people have a bigger opinion on berries than I ever knew. Are you a lover of raspberries and hater of blueberries?

If you had to pick would you go strawberry or raspberry?

Our strawberry pretzel jello salad brought up so many requests for one vs the other and since I happen to love both, I tend to pull for team strawberry, but I really had no choice but to create a raspberry pretzel jello version. I mean, it’s all in the name of research, am I right? 😉

Plus it tastes like cheesecake but you serve it as a side dish. Who in the world is the genius that brought this first to Thanksgiving dinner?

Ingredients Needed for Raspberry Pretzel Salad

Here is your grocery list for each of the three layers of this salad:

Pretzel Layer
- Pretzels: any brand or shape of pretzel will work great since they crushed into small pieces
- Butter: helps bind the crust together and adds rich yummy flavor
- Brown Sugar: adds flavor and sweetness
- Sugar: adds more sweetness
Cream Layer
- Sugar: adds sweetness to the creamy layer
- Cream Cheese: make sure it is softened to room temperature so it doesn’t get lumpy
- Cool Whip: adds sweetness, structure and creaminess to the cream layer
Jello Layer
- Raspberry Jello: you will follow the instructions on the Jello box to make this layer
- Water: used to make the Jello
- Raspberries: fresh or frozen can be used and will work great
The measurements for each ingredient can be found in the recipe card below.

How to Make Raspberry Pretzel Salad

The steps for making this recipe are simple. Here they are broken down by layer:

Pretzel Layer
- Preheat oven.
- Combine all the ingredients well.
- Press into baking dish.
- Bake and let cool completely.
Cream Layer
- Beat the sugar and cream cheese together.
- Fold in Cool Whip.
- Spread over cooled pretzel layer.
Jello Layer
- Mix the jello powder and boiling water until the powder is dissolved.
- Stir in the raspberries.
- Put in fridge and let it cool.
- Pour over the cream layer.
- Refrigerate until firm (3-4 hours)
All the details for making this salad can be found in the recipe card below this post. Check the next section for all our tips and tricks for making this salad.

Where Does Pretzel Salad Come From?

From my research, it appears that pretzel Jello salad comes from the South. In 1963, Jello published a cookbook that contained a recipe for pretzel Jello salad so many people believe that is where it started. I’ve also seen Midwesterner claiming it as their own. I suppose it doesn’t matter when all is said and done! It just needs to be made and eaten!

Tips for Making Raspberry Pretzel Salad

There are a few tips that make this salad turn out perfectly every time. Don’t miss these!
- Measure the 2 cups of pretzels whole before chopping them up.
- Chop the pretzels on a cutting board with a sharp knife.
  
  PRO TIP: You could also use a blender or food processor but you want crushed pretzels not powder pretzels. Another option would be to put all the pretzels in a ziploc bag and then use a rolling pin to crush them.
- Spread the cream cheese mixture all the way to the sides of the pan so it seals the crust and protects it from the jello layer.
- Dissolve the jello as the directions state for this recipe. Don’t follow the directions on the box of jello.
- Make sure the cream cheese is at room temperature. That will help the cream layer be smooth.
- Cooling the Jello in the fridge will bring the temperature down. Putting hot liquid on the cream layer will crack that layer and ruin the salad. It is critical to chill the dish in the fridge for at least 4 hours. Ideally, I prefer to chill it overnight.
Are Raspberries Good For You?

Raspberries are low in calories and high in fiber, vitamins, minerals and antioxidants.

Can I Use Frozen Raspberries?

Yes, but I would always recommend fresh! If you can’t get fresh or they are just too darn expensive, grab a bag of frozen and let them thaw in the fridge. Drain them thoroughly. You don’t want to introduce extra liquid to the jello layer.

Can I Substitute the Cool Whip?

I know a lot of people have issues with Cool Whip, so you can definitely substitute whipped cream for the Cool Whip if you want. You will want to whip a cup of heavy cream and add about 1/2 cup of sugar to it to match the sweetness of the Cool Whip. It will taste fabulous! I have found that using whipped cream makes the pretzel crust get soggy more quickly than with Cool Whip.

How Long Will Jello Salad Keep?

Jello salad will keep for 5-7 days in the refrigerator. Cover well before storing Jello salad.

Can You Make Jello Salad Ahead?

Jello Salad can be made 2-3 days in advance. Cover the salad and store it in the refrigerator until ready to serve.

What to Eat with Jello Salad?

For some reason, I always think of jello salad as being a side for a summer BBQ potlucks, but it can totally be made all year round. Here are few ideas for main dishes (BBQ and non BBQ):

It goes great with just about any main dish!

Team raspberry? Team strawberry? It actually doesn’t matter at all! They are all so dang good, and fresh berries means summer which I’m totally craving! This also makes the perfect side dish for Thanksgiving or Christmas. Make raspberry jello pretzel salad as a side dish for your next shindig!!

More Jello Recipes You’ll Love:
Servings: 12

Prep Time: 25 minutes

Refrigerate: 4 hours

Total Time: 4 hours 25 minutes

Description

Some things just belong together…like raspberries and summertime or raspberry pretzel jello salad and your next BBQ! Three layers of jello salad joy.

Cook ModePrevent your screen from going dark

Pretzel Layer

Preheat oven to 350 degrees.

Combine pretzels, melted butter, brown sugar and sugar, stirring well until combined.

2 Cups Pretzels, 1/2 Cup Butter, 1 Tablespoon Brown Sugar, 2 Tablespoons Sugar

Press into a 9×13” baking dish

Bake for 6-7 minutes and then cool completely.

Cream Layer

Beat the 1 cup sugar with the cream cheese until smooth. Fold in the cool whip.

1 Cup Sugar, 8 oz. Cream Cheese, 8 oz. Cool Whip

Gently spread over the the pretzels, pressing the cream cheese totally against the sides of the pan to seal the crust so the Jello won’t leak.

Jello Layer

Mix Jello and boiling water until all sugar is dissolved. Stir in the berries.

1 Box Raspberry Jello, 2 Cups Water, 4 Cups Raspberries

Place in the fridge to cool for 15 minutes.

Pour over the cream cheese and refrigerate until firm, about 3-4 hours.

Cover left overs and store in refrigerator.

Serving: 1CupCalories: 643kcalCarbohydrates: 110gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 54mgSodium: 322mgPotassium: 1138mgFiber: 9gSugar: 81gVitamin A: 620IUVitamin C: 964mgCalcium: 63mgIron: 18mg

Author: Sweet Basil

Course: 100 + Salad Recipes to Obsess Over

Cuisine: American
Recommended Products

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.
[ad_2]

Sweet Basil

Source link
November 9, 2023