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2 cup finely crushed pretzel; 2 / 3 cup butter; 2 tbsp sugar; 7 3 / 4 oz JELL-O chocolate instant pudding; 2 cup cold milk; 1 cup creamy peanut butter; 1 3 / 4 cup COOL WHIP, thawed; 1 cup jam or jelly; 1 / 4 cup water; 24 miniature pretzel twists; 1 / 4 cup semi-sweet chocolate chip; 1 tbsp creamy peanut butter; 3 tsp jelly or jam
1 / 2 oz KNOX unflavored gelatin; 2 oz BAKER'S Bittersweet Chocolate, melted; 3 7 / 8 oz JELL-O chocolate instant pudding; 12 miniature pretzel twist, broken crosswise in half; 1 1 / 2 cup thawed COOL WHIP Whipped Topping; 1 / 4 cup JET-PUFFED vanilla Mallow Bits; optional liqueur of your choice such as Kahlua, Bailey's, Frangelico, or ...
Strawberry pretzel salad has a salty-sweet pretzel crust, fluffy cream cheese filling, and fruity Jell-O topping. This recipe is a potluck essential!
1. Best: Fitjoy Pretzels. Nutrition per 20 pretzels: 120 calories, 3 g fat (0g sat fat), 220 mg sodium, 21g carbs (0 g fiber, 0 g sugar), 1 g protein. Fitjoy pretzels are an all-around great ...
Get the recipe: Copycat Chili's Salsa. Krista Marshall. You can make this sweet and salty snack all your own by adding your favorite things. Get the recipe: Sweet 'n' Salty Trail Mix. Krista ...
Guilinggao. Guilinggao ( Chinese: 龜苓膏; pinyin: Guīlínggāo ), also known as tortoise jelly (though not technically correct) or turtle powder, is a jelly-like Chinese medicine, also sold as a dessert. It was traditionally made from the gao, or paste of the plastron (bottom shell) from the turtle Cuora trifasciata (commonly known as ...
Jello salad is an American salad made with flavored gelatin, fruit, and sometimes grated carrots or (more rarely) other vegetables. Other ingredients may include cottage cheese, cream cheese, marshmallows, nuts, or pretzels. Jello salads were popular in the early 20th century and are now considered retro. [1]
Gelatin desserts are desserts made with a sweetened and flavoured processed collagen product ( gelatin ), which makes the dessert "set" from a liquid to a soft elastic solid gel. This kind of dessert was first recorded as " jelly " by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. [ 1]
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