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Looking for easy, breezy desserts that will please everyone? Try a pan of Baked Peanut Butter Bars or Chocolate Easy Eclair Cake, then sit back and count the smiles.
This strawberry pretzel salad recipe is fiercely debated, mainly because of one word: People just come over the side of the salad. They've even developed other names for this recipe, so they don't confuse anyone who can expect a large bowl of leafy green vegetables. Here are some aliases:
- Strawberry Pretzel Cream Pie
- Strawberry pretzel dessert
- Judy's strawberry salad (or Helen's or Paula's… you understand)
- Pretzel cake
- Strawberry Jelly Delight
- Pretzel Jelly Salad
At the end of the day, it doesn't matter what you call it as long as you do. Because the only thing everyone agrees on is that this creamy, crisp and divinely easy dessert is just wonderful.
How to make strawberry pretzel salad:
It is not necessary to use the stove for this recipe. Just turn on the oven at 350 degrees and get going!
- First, you have to squash the pretzels. You can do this by pressing them in a food processor until they are crushed, or you can put them in a zippered bag and crush them with a rolling pin to reduce clutter.
- Mix the butter, crushed pretzels, and sugar. Then press the mixture into the bottom of a baking dish.
- Bake the pretzel crust for 10 minutes, then remove it from the oven and allow to cool.
- To make the cream cheese layer, beat the cream cheese and sugar until smooth. Fold in the whipped topping.
- Spread the cream cheese layer on the cooled crust, edge to edge of the saucepan, and refrigerate until cool, at least 30 minutes. This will keep the pretzels crispy.
- To make the gelatin layer, dissolve the gelatin in boiling water. Add the thawed strawberries and chill until ready to start.
- Then, put the fruit and gelatin mixture on top of the cream cheese layer and smooth the top.
- Finally, chill the dessert until firm, about 4 to 6 hours.
- If desired, use any additional whipped topping to make a fourth layer, garnishing with more crushed pretzels.
Tips for making your best strawberry pretzel salad:
- Do it in advance. Can you make strawberry pretzel salad the night before? Strawberry pretzel salad is best when done half a day in advance. It will stay up to three days in the refrigerator.
- Keep the pretzels crispy. No one wants soaked pretzels! Be sure to spread the cream cheese layer all the way to the edges of the baking dish, to prevent the pretzels from coming in contact with the jelly. Also, the pretzels will stay crisp while they're cold. If left at room temperature, the pretzels will begin to soften. But they will stay crisp in the fridge. Serve at the last minute.
- Cold. Relax between each step and try not to rush. Let the gelatin cool to room temperature before pouring the strawberries so that the heat does not penetrate.
- Spanking him. This is definitely a recipe that needs whipped topping, not fresh whipped cream. Whipped topping is slightly more stable, it also fits better and makes it last longer in the refrigerator.
Strawberry dessert Dessert variations:
- Pineapple juice. Some families swear by making the gelatin layer with hot pineapple juice for an additional je ne sais quoi. Use just 1 cup of hot pineapple juice with frozen berries, or it might not set properly!
- Pecan nuts. Other cooks love to add a handful or two of chopped walnuts to crushed pretzels. If you like walnuts, give it a try and write about it in the comments.
- Brown sugar. Trading brown sugar and even a little cinnamon for granulated sugar in the pretzel crust takes a delicious notch or two.
- Cranberry sauce. Without strawberries? Use a can of whole blueberry sauce instead of strawberries and mix it with the gelatin. It makes the dessert sour and sweet.
- Raspberry Jelly. Berry lovers add strawberries to raspberry jelly to make this dessert all the time, and they love it.
- Mixed fruit. Tangerine slices, canned cherries, blueberries, fresh raspberries. Once you see how easy it is to make the Strawberry Pretzel Salad, you can change the flavors depending on what you have or what you love. There is no wrong way to make this famous dessert … unless you add tuna.
- Fewer calories Pretzel salad with strawberries. Make the recipe with stevia or monk fruit sugar. Use fat-free cream cheese and sugar-free gelatin.
Type of American cuisine Cook time: 3 hours Total time: 3 hours Servings: 12 servings Calories: 458 kcal
For the pretzels:
- 2 cups crushed pretzels (about 8 ounces)
- 3/4 cup butter, melted (1 1/2 sticks)
- 3 tablespoons of granulated sugar
- 1 (8 ounce) package softened cream cheese
- 1 cup granulated sugar
- 2 cups frozen thawed topping (from an 8-ounce container, see notes)
- 2 (3 ounce) packages strawberry jelly
- 2 cups boiling water
- 2 packages (16 ounces) frozen thawed frozen strawberries
- Smooth dressing for garnish, optional
- Uncrushed pretzels, for garnish, optional
- Preheat the oven to 350 degrees. In a medium bowl, add crushed pretzels, butter, and sugar. Mix well to combine.
- Press into 9-inch-by-13-inch ungreased baking sheet. Bake 10 minutes. Remove from the oven and cool to room temperature.
- Meanwhile, in medium bowl, beat cream cheese and sugar until smooth. Add whipped topping until combined.
- Spread over the pretzel crust and refrigerate until cool (at least 30 minutes).
- In a large bowl, dissolve the gelatin in boiling water. Add strawberries and chill until partially set. Spoon carefully over the filling. Chill until firm, 4-6 hours.
- Garnish with additional whipped topping and pretzels if desired.
- The salad can be prepared in advance and kept in the refrigerator for 2-3 days. Pretzels will be crispy in the refrigerator. When you serve the salad, since it is at room temperature for two to three hours, the pretzels will begin to soften. But, they will stay crisp in the fridge.
- 12 thin (stick) pretzels will produce approximately 1/2 cup of crushed pretzels.
- To shred pretzels, place them in a zip-lock plastic bag and crush them with a rolling pin or mallet. Or place it in a food processor and pulse until crushed.
- An 8-ounce container of whipped topping contains about 3 cups. This recipe calls for 2 cups of whipped topping. You can use the last mug to decorate, if you like.
Calories :: 458kcal
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