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Strawberry Pretzel Salad Recipe

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3.9 from 53 reviews

  • Author: admin
  • Total Time: 4 hours 40 minutes
  • Yield: 8 servings 1x

Description

Strawberry Pretzel Salad is a delightful layered dessert featuring a crunchy salty pretzel crust, a smooth and creamy sweetened cream cheese layer, and a refreshing strawberry gelatin topping studded with fresh strawberry slices. This cool, no-bake treat combines sweet, tart, and salty flavors with varied textures, perfect for warm weather gatherings or a special occasion dessert.

Ingredients

Scale

Jell-O Topping

  • 6 ounce (170 g) strawberry Jell-O packets
  • 2 cups (473 ml) boiling water
  • 1 pound (454 g) fresh strawberries, hulled and sliced

Pretzel Crust

  • 2 ½ cups (200 g) salted pretzels, measured before crushing
  • 8 tablespoons (112 g) unsalted butter
  • ¼ cup (50 g) granulated sugar

Cream Cheese Filling

  • 8 ounce (227 g) package cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • 8 ounce (227 g) Cool Whip, thawed in the fridge

Instructions

  1. Prepare the Jell-O Topping: In a medium bowl, mix the strawberry Jell-O powder with 2 cups of boiling water. Stir thoroughly until the Jell-O is completely dissolved. Set aside and allow the mixture to cool to room temperature.
  2. Crush the Pretzels: Place the salted pretzels in a plastic bag and crush them using a rolling pin or pulse them roughly in a food processor or blender. Measure the pretzels before crushing to get 2 ½ cups of crushed pretzels.
  3. Make and Bake the Pretzel Crust: In a medium pan on the stovetop, melt the unsalted butter over medium heat. Stir in ¼ cup granulated sugar until dissolved. Remove from heat and add the crushed pretzels, mixing to combine thoroughly. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake in a preheated oven at 350°F (177°C) for 10 minutes. Remove and let cool completely to room temperature.
  4. Prepare the Cream Cheese Filling: Using a hand mixer, beat the softened cream cheese and ½ cup granulated sugar until the mixture becomes creamy and fluffy. Gently fold in the thawed Cool Whip until smooth and no streaks remain.
  5. Spread Cream Cheese Layer: Evenly spread the cream cheese filling over the cooled pretzel crust, ensuring the filling reaches all edges to create a tight seal. Place the pan in the refrigerator and chill for 30 minutes to allow the filling to set.
  6. Add the Strawberry Topping: Hull and slice the fresh strawberries. Stir the sliced strawberries into the cooled room temperature Jell-O mixture. Pour and spread this strawberry gelatin mixture evenly over the chilled cream cheese layer.
  7. Chill and Serve: Refrigerate the entire assembled dessert for 2 to 4 hours, or until the Jell-O layer is fully set. Carefully remove the sides of the springform pan, slice into 8 servings, and serve chilled for the best texture and flavor.

Notes

  • Make sure the gelatin mixture is completely cooled before adding the fresh strawberries to avoid softening them too much.
  • Press the pretzel crust firmly to avoid crumbling when slicing the salad.
  • Refrigerate the dessert overnight for an enhanced flavor meld and firmer set.
  • Use salted pretzels to balance the sweetness; unsalted pretzels may yield a different flavor profile.
  • For a dairy-free version, use vegan cream cheese and whipped topping alternatives.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://restaurantrecipesbook.com/strawberry-pretzel-salad-recipe-4/