Strawberry Pecan Pretzel Salad The Gunny Sack


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Directions. Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit cocktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.


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Instructions. Drain your cans of fruit thoroughly (We drain ours hours before or take a few paper towels to get the juice to a minimum) With a hand mixer, mix your Cool Whip and room temperature cream cheese together in a large mixing bowl until it's smooth. Combine the whipped cream cheese mixture with the drained fruit.


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Step one: Pour JELLO powder into a large bowl. Stir in boiling water. Stir until sugar dissolves, about 2 minutes. Add in cold water and stir. Step two: Mix in crushed pineapple and the can of cranberry sauce. Lightly spray a casserole dish with non-stick spray. Pour in JELLO mixture.


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A cream cheese dressing is ideal for a salad that's completely coated in the dressing as opposed to serving it on the side, although both will work. Regarding leaves, crunchy leaves like radicchio or endive would go great with a cream cheese dressing as the cream cheese would offset their bitter edge. A rich dressing like this would also work.


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Instructions. Combine cream cheese, brown sugar, and vanilla with a hand mixer on medium until fluffy. Mix in whipped topping. Add grapes to the cream cheese mixture and stir to combine. Refrigerate for at least 2 hours. Top with pecans and additional brown sugar if desired.


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Stir Jello mix with boiling water until fully dissolved. Add in softened cream cheese and use an immersion blender to thoroughly blend the two together. Add 3/4 cup of cold water to cool. Optionally transfer to a serving dish and let set in the fridge for 5-6 hours.


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Instructions. Dissolve 6 oz jello in 2 cups of boiling water and allow it to sit for 2 minutes. Whisk in the 8 oz cream cheese until well blended. Mix in the 8 oz undrained crushed pineapple and add ½ cup of cold water. Pour the mixture into a bundt pan, 9×13 dish, or a jello mold.


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Instructions. Using a stand or hand-held mixer, cream the jello together with the cream cheese. Reduce the mixer speed to the lowest possible and add the water a small amount at a time to begin with. After the mixture has loosened up and the water begins to incorporate easy, add the rest all at once.


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Combine the cream cheese, sour cream, sugar, and vanilla in a large bowl. Mix thoroughly until well blended and smooth. Add the grapes, then toss or stir until the fruit is completely coated. Transfer the mixture to a large, clean serving bowl. Cover and place in the refrigerator until time to serve.


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Pour jello into a large bowl (helps with splatters while mixing). Add 2 cups of boiling water and stir to dissolve. Add 8 ounce softened and chopped cream cheese to dissolved, hot jello. Let stand for 5 minutes for cream cheese to soften. Use hand mixer (or blender) on LOW speed to thoroughly combine.


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In a large bowl, add lime jello and cream cheese. Pour boiling water over the top. Whisk together until dissolved, about two minutes. The hot water will mostly break down the cream cheese. Stir in cold water, pineapple and marshmallows into your gelatin mixture.


Strawberry Pecan Pretzel Salad The Gunny Sack

With an electric mixer, beat the cream cheese in a large bowl until smooth. Add the pudding mix, cinnamon, and vanilla to cream cheese and mix until combined. Fold in the whipped topping. Stir in the apples & snicker bars. Chill for at least 3 hours.


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Preparation. In a large mixing bowl, dissolve Jello in boiling water. Let cool a few minutes. Then, pour into a blender. Add juice from pears along with the softened cream cheese. Cover and whirl.


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Instructions. 1. Pour green jello into medium mixing bowl. 2. Add marshmallows. Slice the cream cheese into small chunks ( quarter-sized or smaller) and add to marshmallows and jello. 3. Add one cup of boiling water, stir thoroughly. The marshmallows and cream cheese should begin to melt.


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Instructions. Combine cream cheese and whipped topping in a large bowl and beat well with a blender. Sprinkle the powdered sugar over the berries and add to mixture. Drain your fruit cocktail and mandarin oranges well and gently stir them in. Add the other fruit and gently stir in with a large spoon. Add the pecans, if desired.


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Step 2: Mix the dressing. In a large mixing bowl, add the mayonnaise, sour cream, salt, pepper, paprika, and hot sauce. Whisk thoroughly to combine. Mix in the onions and peppers and stir to coat. Combine the dressing ingredients. Whisk the ingredients until smooth. Add finely chopped onions and the peppers.

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