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@changthaishop: Vòi xịt tăng áp chất liệu đồng thau #voixittangap #voixitvesinh #voixitruaxe #voixittoilet #xuhuongtiktok

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Nội Thất ChangThai
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Monday 19 October 2026 07:14:52 GMT
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Katie 💁🏼‍♀️’s red white and blue-tiful a mixed berry pretzel dessert that is an absolute fourth of july staple. fair warning… this takes about 3 hours start to finish but every single minute is worth it (even rushing it like I did) ingredients: Layer 1: 3 cups salted pretzel sticks (before crushing) 1 stick butter 1/3 cup white sugar Layer 2: 8 oz cream cheese, softened 8 oz Cool Whip, thawed 3/4 cup white sugar Layer 3 6 oz package raspberry Jell-O 12 oz frozen raspberries, thawed 1/2 cup frozen blueberries method: pretzel crust: melt butter and 1/3 cup sugar together in a pan until fully combined with no sugar crystals remaining. crush your pretzels (a gallon zip lock bag works great), mix them into the butter mixture, and press into the bottom of a 9x13 dish. bake at 400° for 10 minutes then refrigerate until completely cool. white layer: beat cream cheese, Cool Whip, and 3/4 cup sugar together until fluffy. spread this over the completely cooled pretzel crust making sure there are no gaps or holes. this layer is your seal. if the Jell-O gets through it the pretzels will get soggy. put it back in the fridge to set (or freezer like I did) Jell-O layer: make your Jell-O per package instructions and let it come to room temperature before pouring….add your raspberries and blueberries directly into the Jell-O to help cool it down. if it’s too hot it will melt the white layer and sink into the pretzels. pour over the white layer and refrigerate until fully set. that’s it. red, white, and blue-tiful🇺🇸 share this so you can find it again and follow for more free recipes 🖤
Katie 💁🏼‍♀️’s red white and blue-tiful a mixed berry pretzel dessert that is an absolute fourth of july staple. fair warning… this takes about 3 hours start to finish but every single minute is worth it (even rushing it like I did) ingredients: Layer 1: 3 cups salted pretzel sticks (before crushing) 1 stick butter 1/3 cup white sugar Layer 2: 8 oz cream cheese, softened 8 oz Cool Whip, thawed 3/4 cup white sugar Layer 3 6 oz package raspberry Jell-O 12 oz frozen raspberries, thawed 1/2 cup frozen blueberries method: pretzel crust: melt butter and 1/3 cup sugar together in a pan until fully combined with no sugar crystals remaining. crush your pretzels (a gallon zip lock bag works great), mix them into the butter mixture, and press into the bottom of a 9x13 dish. bake at 400° for 10 minutes then refrigerate until completely cool. white layer: beat cream cheese, Cool Whip, and 3/4 cup sugar together until fluffy. spread this over the completely cooled pretzel crust making sure there are no gaps or holes. this layer is your seal. if the Jell-O gets through it the pretzels will get soggy. put it back in the fridge to set (or freezer like I did) Jell-O layer: make your Jell-O per package instructions and let it come to room temperature before pouring….add your raspberries and blueberries directly into the Jell-O to help cool it down. if it’s too hot it will melt the white layer and sink into the pretzels. pour over the white layer and refrigerate until fully set. that’s it. red, white, and blue-tiful🇺🇸 share this so you can find it again and follow for more free recipes 🖤
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