Strawberry Pretzel Salad
If you don't want to make individual servings, this recipe also works well in a 9x13-inch pan. You can make pretzel crumbs as fine or coarse as you like. I prefer them to be a little on the finer side. I have not tried this recipe using freshly whipped cream, so I cannot attest to the outcome.
If you don't want to make individual servings, this recipe also works well in a 9x13-inch pan. You can make pretzel crumbs as fine or coarse as you like. I prefer them to be a little on the finer side. I have not tried this recipe using freshly whipped cream, so I cannot attest to the outcome.
- 1 teaspoon pure vanilla extract
- 2 cups boiling water
- 1 cup granulated sugar
- 1 1/2 cups crushed salted pretzels
- 4 tablespoons white sugar
- 10 tablespoons unsalted butter, melted
- 2 packages cream cheese 8 ounces, room temperature
- 1 container frozen whipped topping (cool whip) thawed
- 1 package strawberry gelatin 6 ouncce
- 1 package frozen sliced strawberries 16 ounce
- Carbohydrate 21.501303 g
- Cholesterol 35.261 mg
- Fat 13.339872 g
- Fiber 0 g
- Protein 0.456977 g
- Saturated Fat 8.429852 g
- Serving Size 1 1 (66g)
- Sodium 17.96933555 mg
- Sugar 21.501303 g
- Trans Fat 1.0344547 g
- Calories 204 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a medium bowl, combine pretzel crumbs, 4 tablespoons sugar, and melted butter. Stir until butter is fully incorporated into the pretzel crumbs.
- Spoon 2 heaping tablespoons of pretzel crust into the bottom of each of your jars. Press the crumbs gently into the bottom of the jars. Be sure not to pack them in too tightly, or the crust will be challenging to eat.
- Place the jars onto a baking pan. Bake in a preheated oven for about 6 minutes. Allow the jars and crust to cool completely before layering in the filling.
- In a medium bowl, beat the sugar, cream cheese, and vanilla until smooth. Fold in whipped topping. Spoon filling into a piping bag with a round tip or simply snip the tip of the bag. Evening divide the filling between each jar. Place the jars into the refrigerator for about 1 hour.
- In a medium bowl, stir together the gelatin mix and boiling water. Stir in frozen strawberries. Place the bowl into the refrigerator for about five minutes. This will allow the gelatin to firm up a bit. Evenly spoon the gelatin between each the jars. Place jars back into the refrigerator for at least 1 hour. Serve chilled.
I recently stumbled upon a delightful recipe that combines the sweet and tangy flavors of strawberries and pretzels—Strawberry Pretzel Salad. This dessert is a symphony of textures, with a crispy pretzel crust, a creamy filling, and a refreshing strawberry topping. I couldn't resist giving it a try, and I'm happy to report that it exceeded my expectations.
The recipe is straightforward, requiring minimal effort and time. The pretzel crust provides a sturdy base for the salad, while the cream cheese filling adds a velvety richness. The addition of strawberries brings a burst of tartness that perfectly complements the sweetness of the crust and filling. The result is a dessert that is both satisfying and refreshing, making it an ideal treat for any occasion.
