Strawberry Pretzel Salad
Strawberry Pretzel Salad is a delightful dish that combines sweet, salty, and creamy flavors, making it a popular dessert or side dish for gatherings.
Equipment
- 1 9x13 inch baking dish
- 2 mixing bowls
- 1 whisk
- 1 spoon or spatula
- 1 oven
Ingredients
- 2 cups pretzel sticks
- ½ cup unsalted butter, melted
- 1 cup granulated sugar, divided ¾ cup for cream cheese layer.
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup boiling water
- 3 oz strawberry gelatin like Jell-O.
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Crush the pretzel sticks into small pieces and place them in a mixing bowl.
- Add melted butter and ¼ cup of granulated sugar to the bowl with the pretzels. Mix well until combined.
- Press the pretzel mixture into the bottom of a 9x13 inch baking dish to form a crust.
- Bake the crust in the preheated oven for 10 minutes, then remove and allow to cool completely.
- In a separate bowl, beat the softened cream cheese with the remaining ¾ cup of sugar until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture.
- Spread this cream cheese layer over the cooled pretzel crust evenly.
- In a mixing bowl, dissolve the strawberry gelatin in boiling water. Stir until completely dissolved.
- Allow the gelatin to cool slightly, then add the sliced strawberries and mix well.
- Pour the strawberry mixture over the cream cheese layer in the baking dish.
- Refrigerate for at least 2 hours or until set before serving.
Notes
Be sure to let the pretzel crust cool completely before adding the cream cheese layer; otherwise, it may melt. You can substitute with other fruits if desired, like blueberries or raspberries. For added texture, incorporate crushed pretzels into the cream cheese layer. This dish is best served cold and can be kept in the refrigerator for up to 3 days.