Description
Craving a dessert that’s the perfect blend of sweet, salty, creamy, and fruity? Look no further than Strawberry Pretzel Salad! This classic layered dish combines a crunchy pretzel crust, a creamy cream cheese filling, and a vibrant strawberry jello topping for a delightful treat that’s as beautiful as it is delicious.
Ingredients
For the Pretzel Crust
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Crushed Pretzels (2½ cups, from 5 cups whole pretzels): Provide a salty, crunchy base.
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Sugar (1½ cups, divided into ¾ cup for crust and ¾ cup for filling): Sweetens the crust and balances the saltiness.
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Butter (¾ cup, melted): Binds the pretzel crumbs and adds richness.
For the Cream Cheese Filling
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Cream Cheese (12 oz): Creates a creamy, tangy layer.
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Vanilla (2 tsp): Enhances the filling with a warm, sweet note.
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Cool Whip (12 oz): Adds a light, fluffy texture to the filling.
For the Strawberry Jello Layer
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Strawberry Gelatin (6 oz, 2 packages): Provides structure and bold strawberry flavor.
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Boiling Water (2 cups): Dissolves the gelatin for a smooth base.
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Cold Water (2 cups): Cools and sets the gelatin.
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Fresh Strawberries (3–4 cups, sliced): Add fresh, juicy fruit flavor and texture.
Substitutions and Variations
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Pretzels: Use gluten-free pretzels for a gluten-free version.
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Cool Whip: Substitute with 3 cups homemade whipped cream (whip 1½ cups heavy cream with ⅓ cup powdered sugar until stiff peaks form).
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Cream Cheese: Use reduced-fat cream cheese for a lighter option or dairy-free cream cheese.
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Gelatin: Use sugar-free strawberry gelatin or try raspberry or mixed berry gelatin for a flavor twist.
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Strawberries: Swap for raspberries, blueberries, or a mix of berries.
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Dairy-Free: Use dairy-free cream cheese, whipped topping, and ensure the gelatin is dairy-free.
Instructions
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Prepare the Pretzel Crust:
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Preheat the oven to 350°F (175°C). Lightly butter the bottom of a 9×13-inch baking pan.
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Crush 5 cups whole pretzels to yield 2½ cups crumbs (use a Ziploc bag and a rolling pin, wooden spoon, or your hands).
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In a medium bowl, combine the crushed pretzels, ¾ cup sugar, and ¾ cup melted butter. Stir until well mixed.
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Press the mixture evenly into the bottom of the prepared pan.
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Bake for 10 minutes, then remove from the oven and let cool completely.
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Make the Cream Cheese Filling:
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In a large mixing bowl, beat 12 oz cream cheese, ¾ cup sugar, and 2 tsp vanilla with a hand mixer until smooth and well combined (about 1–2 minutes).
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Carefully fold in 12 oz Cool Whip with a spatula until fully incorporated.
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Spread the cream cheese mixture over the cooled pretzel crust, ensuring it reaches all edges to create a barrier that prevents the jello from seeping into the crust.
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Prepare the Strawberry Jello Layer:
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In a medium bowl, dissolve 6 oz strawberry gelatin in 2 cups boiling water, stirring until completely dissolved (about 1–2 minutes).
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Add 2 cups cold water and stir to combine.
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Stir in 3–4 cups sliced fresh strawberries.
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Refrigerate the jello mixture for 15 minutes, or until it begins to thicken but hasn’t set.
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Assemble and Chill:
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Carefully pour the partially thickened jello mixture over the cream cheese layer, spreading it evenly.
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Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or until the jello is fully set.
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Serve:
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Slice into 12–16 squares with a sharp knife.
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Serve chilled for the best texture and flavor.
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Cooking Tips
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Crush Pretzels Evenly: Aim for fine crumbs with some small pieces for texture, but avoid large chunks that make the crust uneven.
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Seal the Cream Cheese Layer: Spread the filling to the edges to prevent the jello from making the pretzel crust soggy.
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Check Jello Consistency: Pour the jello when it’s slightly thickened (like a loose syrup) to keep the strawberries suspended and avoid sinking.
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Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat squares.