Orange Pretzel Lasagna
Orange Pretzel Lasagna INGREDIENTS For the crust: 3/4 cup pecans 1/2 cup sugar 2 1/2 cups pretzels 3/4 cup (1 1/2 sticks) unsalted butter, melted For the cream cheese filling: 16 oz cream cheese, softened 14 oz sweetened condensed milk 1 tablespoon lemon juice 8 oz Cool Whip, thawed
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And it's easy to boot. The crunchy base is formed by blitzing some pretzels, pecans, sugar, and melted butter together in a food processor. A blend of cream cheese, sweetened condensed milk, and lemon juice is layered on top of that, and the whole thing is finished off with a layer of orange jello and sweet mandarin oranges. The combination.
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Instructions. Combine cookie crumbs and melted butter and press into the bottom of a 13x9 inch pan, place in the refrigerator while you make the filling. Boil the orange juice and combine it with the jello and mix until dissolved. In a separate bowl combine milk and vanilla pudding and mix well.
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Spread pretzel mixture into the bottom of a 9×13-inch baking dish and set aside. In a medium bowl, combine the cream cheese, sweetened condensed milk, and lemon juice, and beat with an electric mixer until smooth and creamy. Gently fold in Cool Whip, then spread evenly over the prepared crust. In a separate medium bowl, stir together the jello.
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STEP 1. Make the crust. Pulse the pecans, sugar and pretzels in a food processor until slightly broken down. Add melted butter, mix and press into the bottom of a deep 9×13 baking pan. STEP 2. Make the cheesecake filling. Beat the cream cheese and sugar for several minutes, until smooth.
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Spread pretzel mixture into the bottom of a 9×13-inch baking dish and set aside. In a medium bowl, combine the cream cheese, sweetened condensed milk, and lemon juice, and beat with an electric mixer until smooth and creamy.
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Spread pretzel mixture into the bottom of a 9x13-inch baking dish and set aside. In a medium bowl, combine the cream cheese, sweetened condensed milk, and lemon juice, and beat with an electric mixer until smooth and creamy. Gently fold in Cool Whip, then spread evenly over the prepared crust.
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For the crust: 3/4 cup pecans; 1/2 cup sugar; 2 1/2 cups pretzels; 3/4 cup (1 1/2 sticks) unsalted butter, melted; For the cream cheese filling: 16 oz cream cheese, softened
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Instructions. Combine the graham cracker crust and butter in a medium bowl, then press the mixture into a 9x13 glass dish and let this chill for in the freezer for 10-15 minutes. While the crust firms up, make the gelatin. Whisk the orange Jell-O and boiling water in a small bowl until the the gelatin dissolves.
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Out of noodles for lasagna? Great, because this Orange Pretzel Lasagna doesn't require any! In fact, this will be the sweetest lasagna you've ever come acros.
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Instructions. Make the crust: Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick spray. In a medium bowl, mix together the pretzels, sugar, and melted butter. Press evenly into the bottom of the prepared baking dish.
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Crust. Preheat the oven to 350 degrees F. In a food processor or electric chopper, add the pretzels. Process until the pretzels are fine crumbs. Mix together the sugar, butter, and pretzel crumbs. Process until the pretzels are chopped -- and the crust is well mixed. (See note below for making the crust by hand.)
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1. Prepare Pretzel Crust. Crush Pretzels: In a food processor or using a rolling pin, crush the pretzels into fine crumbs. Combine Ingredients: In a bowl, mix the crushed pretzels, melted butter, and granulated sugar until well combined. Press into Pan: Press the pretzel mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
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Refrigerate until partially set, about 30 minutes. Meanwhile, in a bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust. Gently spoon gelatin mixture over top. Refrigerate, covered, until firm, 2-4 hours. To serve, cut into squares. If desired, top with additional whipped topping and oranges.
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For the crust:subheading: For the crust: 3/4 cup pecans. ¾ cup pecans. 1/2 cup sugar. ½ cup sugar. 2 1/2 cups pretzels. 2 ½ cups pretzels. 3/4 cup (1 1/2 sticks) unsalted butter, melted. ¾ cup (1 ½ sticks) unsalted butter, melted.
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3/4 cup pecans. 1/2 cup sugar. 2 1/2 cups pretzels. 3/4 cup (1 1/2 sticks) unsalted butter, melted.