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With a sweet and wise pretzel crust, filled with spicy cheese cream and sweet raspberry dressing, this lampone pretzel salad will surely be your favorite dessert this summer!
During the summer, I really love a non-touch or “low-beat” recipe. Even better if it is something that seems really fun but it has been easy to make.
Strati desserts are excellent for this. Recipes as desserts with layers, lemon desserts with layers or pretzel desserts with peanut butter require very little cooking, they are really easy to make and seem beautiful when they are cut and served.
So, in essence, you can impress people with almost any effort. It looks great, right?
This raspberry pretzel salad is another fantastic summer recipe. You will cook the crust only for 10 minutes; The rest of the recipe is no-cake.
With tons of brilliant raspberry flavor, spicy cheese cream and a sweet pretzel crust and salt, it is practically the best summer dessert out there.
What is the Pretzel of Lampone salad?
The Pretzel di Lampone salad is a turning point on the classic pretzel salad with retro strawberry. There are some different variants of flavor out there, such as Pretzel pineapple salad Or a version that uses mandarin oranges.
This version of Raspberry is one of my favorites, though!
Obviously this is not a real salad. As a lanugine oreo salad, it is a “dessert salad” of the Midwest that you can find almost any potluck around here.
This recipe is a sweet and savory delight. The crust is made with crushed pretzels, which is seasoned with a layer of light and spicy cheese cream. Everything is finished with a mixture of raspberry jelly.
Get some savory, sweet, spicy and fruity flavors, together with the crunchiness from the crust and the creaminess of the layer of cheese cream. It’s all so good and perfect to bring to any party, but above all a summer cooking!
How to make this recipe
If you have prepared my strawberry pretzel salad, you will already be familiar with the list of ingredients and steps to prepare this lampone pretzel salad.
Ingredients you need
There are three layers in this recipe: the crust, the filling and the seasoning.
For the crust, you will need:
- 3 cups of small pretzel shots
- ¼ cup of granulated sugar
- 8 tablespoons of unwary unwanted butter
Just a little sugar helps to balance the pretzel salt and help to keep the crust together after cooking.
For the cheese cream layer, you will need:
- 16 Once softened cheese cream
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 8 Once defrosted Topping mounted
Make sure the cheese cream is softened at room temperature before starting to make the filling. This will help him to be as smooth and creamy as possible.
If you forget to put your cheese cream in advance, take a look at my tips to quickly soften the cheese cream.
You can use any mounted topping that you best like in this recipe. I usually take the classic fresh whisk, but use any brand you prefer.
The final layer is raspberry gelatin topping. For this, you will need to:
- 6 ounce of raspberry taste jelly
- 2 cups of boiling water
- 16 Once of frozen raspberries
I prefer to use frozen raspberries in this recipe because they help cool the jelly faster.
Let the frozen raspberries rest on the counter while preparing the jelly mixture. Break any tufts of berries before adding them to the Jell-O-Sarà difficult to break them after they have been added.
Prepare my Pretzel di Lampone salad
Start making the crust.
Put the pretzel in a zip bag and use a rolling pin to crush them in coarse crumbs. You could also do it in a food processor; Just make sure not to make the crumbs too small.
Add the pretzels crushed in a bowl together with the sugar and melted butter and mix to add. Press this mixture on the bottom of a 9 × 13 inches pan and cook at 350 ° F for 10 minutes.
Leave the crust to cool completely before adding the cheese cream layer.
For the cheese cream filling, use a mixer to beat the cheese cream with sugar and vanilla for about 5 minutes. Scrape the sides of the bowl with a rubber spatula if necessary.
Fold in the fresh whisk, then distribute this mixture on the cooled crust. Make sure to spread it to the edges of the pan!
Cover and place the pan in the refrigerator for 1 hour.
After an hour, beat the gelatin together with boiling water. Beat for 2 minutes or until the gelatin has completely melted.
Mix the frozen raspberries in the jelly mixture and let it rest for 2 minutes. Spoon this on the layer of cheese cream, spreading evenly.
Cover the pan and let the Pretzel di Lampone salad cools in the refrigerator for at least 6 hours before slicing and serving.
Make-ahead and storage tips
Since the Lampone Pretzel salad must relax in the refrigerator for at least 6 hours before serving, it is the perfect dessert to forward for every occasion.
Do it the night before and let it rest in the refrigerator until you are ready to serve it.
Any leftovers can be kept covered in the refrigerator for a maximum of 3 days.
I do not recommend freezing this recipe due to the layer of gelatin.
Frequent questions
I prefer to use frozen raspberries in this recipe as they help to quickly cool the jelly.
If you want to use fresh raspberries, let the gelatin cool at room temperature, add the berries and spoons the mixture on the layer of cheese cream.
If you are not great in the use of mounted topping, you can instead use the stabilized whipped cream. I do not recommend using a normal whipped cream because it will not hold the same over time.
Preheat the oven to 350 ° F.
Put the pretzel in a galloni sizes bag and crush the pretzels in coarse crumbs using a rolling pin. You can also button the pretzels in a food processor, just be careful not to elaborate excessively as you want there to be variable plots.
3 cups of small pretzel shots
Put the pretzel in a bowl and add the sugar and melted butter. Transfer Pretzel’s mixture to a 9 × 13 -inch glass pan and gently press the mixture in the bottom of the pan to form a uniform layer of the crust. Cook the crust for 10 minutes. Remove the pan from the oven and a grid to cool completely. (At this point, you can turn off the oven.)
¼ cup of granulated sugar, 8 tablespoons of unbeaten butter
In a large bowl with an electric mixer, beat the cheese cream, sugar and medium -speed vanilla for about 5 minutes, scraping the sides of the bowl as needed. Use a rubber spatula to bend frozen mounted topping in the cheese cream mixture. Distribute uniformly on the cooled crust, paying attention to spreading the filling from one edge to the other of the pan so that the dressing does not fit into the crust layer. Cover and keep in the refrigerator for an hour.
16 ounce of cheese cream, 1 cup of granulated sugar, 1 teaspoon of vanilla extract, 8 ounce of frozen mounted topping
After the cheese cream layer has been refrigerated for an hour, beat the jelly and boiling water together for 2 minutes or until the jelly has completely melted. Mix the frozen raspberries and let the mixture rest for 2 minutes. Spoon the jelly mixture directly on the layer of cream filling and distribute to form a uniform layer.
6 ounce of raspberry taste gelatin, 2 cups of boiling water, 16 Once of frozen raspberries
Cover and keep in the refrigerator for at least 6 hours before serving.
Let the frozen raspberries rest on the counter as you prepare your mixture of jelly and break any tufts of berries before adding them to the Jell-O-Sarà difficult to break them after they have been added to the ice cream maker.
I prefer to use frozen raspberries in this recipe; The frozen berries help the gelatin to cool quickly before pouring it on the layer of cheese cream. If you want to use fresh raspberries, let the gelatin cool at room temperature before adding the berries and pour on the cheese cream filling.
Calories: 423Kcal, Carbohydrates: 53G, Protein: 6G, Fat: 22G, Saturated fat: 13G, Polynsaturo fat: 1G, Monolysatuine fat: 6G, Trans fat: 0.3G, Cholesterol: 61mg, Sodium: 334mg, Potassium: 155mg, Fiber: 3G, Sugar: 39G, Vitamin A: 786Iu, Vitamin C: 10mg, Soccer: 73mg, Iron: 1mg
Nutritional information is calculated automatically, so they should be used only as approximation.
