Origin Judy’s Strawberry Pretzel Salad

This popular American dessert dates back to the mid-20th century and is often a staple at holiday parties and summer picnics. It’s beloved for its perfect balance of salty, sweet, creamy, and fruity flavors.

What I Love About This Recipe

The combination of crunchy pretzel crust with creamy filling and bright strawberry topping is irresistible. It’s easy to make ahead, refreshing, and always disappears quickly!

Also Read : Colcannon Balls

Judy’s Strawberry Pretzel Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

280

kcal

Ingredients

• 2 cups crushed pretzels

• ¾ cup granulated sugar (divided)

• 1 cup unsalted butter, melted

• 8 oz cream cheese, softened

• 2 cups powdered sugar

• 2 cups heavy whipping cream, whipped to stiff peaks

• 1 (6 oz) package strawberry gelatin (Jell-O)

• 2 cups boiling water

• 4 cups fresh strawberries, sliced

Directions

• Preheat oven to 350°F (175°C).
• Mix crushed pretzels, ½ cup sugar, and melted butter in a bowl until combined. Press mixture firmly into the bottom of a 9×13-inch baking dish. Bake for 10 minutes and then cool completely.
• In a large bowl, beat softened cream cheese with remaining ¼ cup sugar until smooth. Fold in whipped cream gently until fully combined. Spread this mixture evenly over the cooled pretzel crust.
• Dissolve strawberry gelatin in boiling water, stirring well. Let it cool to room temperature but not set.
• Arrange sliced strawberries evenly over the cream cheese layer. Pour cooled gelatin over the strawberries. Refrigerate for at least 4 hours, or until fully set.

Notes

• For extra crunch, sprinkle chopped pretzels on top before serving.
• Substitute fresh strawberries with frozen (thawed) if needed.
• Make sure gelatin is cooled before pouring to prevent melting the cream layer.

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Origin French Silk Pie Bars

French Silk Pie was first created in the United States in the 1950s, inspired by the rich textures of French desserts. Traditionally made with a buttery crust and a velvety chocolate filling, this pie has been transformed into easy-to-serve bars, perfect for parties and gatherings.

What I Love About This Recipe

The combination of the crisp chocolate crust with the airy, melt-in-your-mouth chocolate mousse is heavenly. The whipped topping adds just the right amount of lightness, making it a perfect balance of textures. I also love how these bars are easier to serve than a traditional pie, making them ideal for sharing.

Also Read : Carrot Cake: A Delicious and Nutritious Dessert

French Silk Pie Bars

Recipe by RecipeWikkiCourse: Desserts

Servings

16

servings

Prep time

40

minutes

Cooking time

20

minutes

Calories

400

kcal

Ingredients

• 2 cups (200g) chocolate graham cracker crumbs

• 6 tablespoons (85g) unsalted butter, melted

• 2 tablespoons granulated sugar

• ½ cup (115g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• 2 ounces (55g) unsweetened chocolate, melted and cooled

• 1 teaspoon vanilla extract

• 2 large eggs

• 1 cup (240ml) heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Chocolate shavings (for garnish)

Directions

• Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
• In a bowl, mix chocolate graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture evenly into the prepared pan.
• Bake for 10 minutes, then remove from the oven and let cool completely.
• In a mixing bowl, beat softened butter and sugar together until light and fluffy.
• Add the melted chocolate and vanilla extract, mixing until smooth.
• Beat in the eggs one at a time, whipping for 3-4 minutes after each addition to create a silky texture.
• Pour the chocolate filling over the cooled crust, spreading evenly.
• Refrigerate for at least 4 hours or until the filling is set.
• In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread the whipped topping over the chilled chocolate layer.

Notes

• Ensure the chocolate is fully cooled before adding it to the mixture to avoid melting the butter.
• Beating the eggs properly is key to achieving a light, airy filling.

The post French Silk Pie Bars appeared first on RecipeWikki.

Origin Sticky Rice with Passion Fruit Sauce

Sticky rice desserts are a staple in Southeast Asian cuisine, particularly in Thailand, where they are often paired with fruits like mango or durian. This variation introduces passion fruit, adding a tart contrast to the rich, creamy coconut rice while maintaining the dish’s traditional essence.

What I Love About This Recipe

I love how the tartness of passion fruit perfectly balances the sweetness of the sticky rice. The combination of warm, creamy rice and cool, tangy sauce creates a contrast in both texture and flavor. It’s simple to prepare yet feels luxurious, making it perfect for both everyday treats and special occasions. Plus, the tropical flavors transport you straight to a sunny paradise!

Also Read : Indian Fish Curry

Sticky Rice with Passion Fruit Sauce

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

270

kcal

Ingredients

• 1 cup glutinous (sticky) rice, soaked for at least 4 hours or overnight

• 1 cup coconut milk

• ¼ cup sugar

• ¼ teaspoon salt

• ½ cup passion fruit pulp (about 3-4 passion fruits)

• 3 tablespoons honey or sugar

• ¼ cup water

• 1 teaspoon cornstarch (mixed with 1 tablespoon water)

• Fresh passion fruit seeds

• Toasted coconut flakes

• Mint leaves (optional)

Directions

• Rinse the soaked sticky rice thoroughly and drain.
• Steam the rice in a bamboo or regular steamer lined with cheesecloth for about 25-30 minutes, or until tender.
• While the rice is steaming, heat coconut milk, sugar, and salt in a small saucepan over medium heat. Stir until sugar dissolves, then remove from heat.
• Once the rice is cooked, transfer it to a bowl and pour the coconut milk mixture over it. Stir well, cover, and let it absorb for 10-15 minutes.
• For the passion fruit sauce, combine passion fruit pulp, honey (or sugar), and water in a saucepan over low heat. Stir and simmer for 3-4 minutes.
• Add the cornstarch slurry and cook until the sauce thickens slightly. Remove from heat and let it cool.
• To serve, scoop the sticky rice onto a plate, drizzle with the passion fruit sauce, and garnish with passion fruit seeds, toasted coconut, and mint leaves.

Notes

• Sticky rice must be soaked in advance for the best texture.
• Adjust sweetness by adding more or less sugar/honey to the sauce.
• If fresh passion fruit is unavailable, use frozen pulp or passion fruit concentrate.

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