Why Make This Recipe
Strawberry Pretzel Salad is a stunning dessert that brings together the sweet, tart flavor of strawberries with a crunchy pretzel crust. It’s a delightful treat that is perfect for gatherings, potlucks, or just a refreshing summer dessert at home. The mix of textures and flavors makes it a favorite among both kids and adults. It’s simple to make and looks impressive on a table!
How to Make Strawberry Pretzel Salad
Ingredients:
- 2 boxes (4-serving size each) Jell-O strawberry-flavored gelatin
- 2 cups boiling water
- 2 containers (16 oz each) frozen sweetened sliced strawberries, thawed
- 6 cups mini pretzel twists
- 3/4 cup salted butter, melted
- 3 tablespoons sugar
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 1 package (8 oz) cream cheese, softened
- 1 cup sugar
Directions:
- Heat oven to 350 degrees F.
- In a medium heatproof bowl, place the gelatin. Pour boiling water over the gelatin and whisk until completely dissolved. Let it cool for 10 minutes. Stir in the thawed strawberries and any juice. Refrigerate uncovered until partially set, about 1 hour 45 minutes.
- Place pretzels in a resealable food storage bag and crush them with a rolling pin until the pieces are no bigger than 1/2 inch. Crush enough pretzels to yield 2 cups.
- In a medium bowl, mix the crushed pretzels, melted butter, and 3 tablespoons of sugar. Press the mixture evenly into the bottom of an ungreased 13×9-inch baking dish. Bake for 10 minutes and then cool on a cooling rack for about 30 minutes.
- In a medium bowl, beat the thawed whipped topping, softened cream cheese, and 1 cup sugar until smooth.
- Spread the cream cheese mixture over the cooled crust. Refrigerate for 30 minutes or until set.
- Carefully spoon and spread the gelatin topping over the cream cheese filling. Cover and refrigerate for 4 to 6 hours or until the gelatin is set.
- To serve, cut into 4 rows by 3 rows.
How to Serve Strawberry Pretzel Salad
Once set, Strawberry Pretzel Salad can be served directly from the dish. It’s best enjoyed chilled. You can garnish it with extra strawberries or whipped topping for a beautiful presentation. This dessert is perfect for sharing at gatherings or family dinners.
How to Store Strawberry Pretzel Salad
To store Strawberry Pretzel Salad, cover it with plastic wrap or foil and keep it in the refrigerator. It can last for up to 3-4 days. Make sure not to leave it out at room temperature for too long to maintain its freshness.
Tips to Make Strawberry Pretzel Salad
- Make sure to let the gelatin cool enough before adding the strawberries to prevent them from cooking.
- For a thicker crust, you can add more crushed pretzels.
- If you like a bit of saltiness, consider using unsweetened whipped topping.
Variation
You can customize Strawberry Pretzel Salad by using different flavors of gelatin, such as raspberry or blueberry. You can also add layers of fruit for extra flavor and color, like bananas or peaches.
FAQs
1. Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used. Just make sure to slice them and add them to the gelatin mixture.
2. Is there a way to make a gluten-free version?
Yes, you can use gluten-free pretzels to make this dessert gluten-free.
3. Can I prepare this dessert in advance?
Absolutely! It’s a great idea to prepare it a day before serving to ensure it has enough time to set properly.
Strawberry Pretzel Salad
Ingredients
Method
- Preheat the oven to 350 degrees F.
- In a medium heatproof bowl, place the gelatin. Pour boiling water over the gelatin and whisk until completely dissolved. Let it cool for 10 minutes, then stir in the thawed strawberries and any juice. Refrigerate uncovered until partially set, about 1 hour and 45 minutes.
- Place pretzels in a resealable food storage bag and crush them with a rolling pin until the pieces are no bigger than 1/2 inch. You need enough pretzels to yield 2 cups.
- In a medium bowl, mix the crushed pretzels, melted butter, and 3 tablespoons of sugar. Press the mixture evenly into the bottom of an ungreased 13×9-inch baking dish. Bake for 10 minutes and let cool on a cooling rack for about 30 minutes.
- In a medium bowl, beat the thawed whipped topping, softened cream cheese, and 1 cup sugar until smooth.
- Spread the cream cheese mixture over the cooled crust. Refrigerate for 30 minutes or until set.
- Carefully spoon and spread the gelatin topping over the cream cheese filling. Cover and refrigerate for 4 to 6 hours or until the gelatin is set.
- To serve, cut into 4 rows by 3 rows.