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strawberry pretzel salad

Strawberry Pretzel Salad Recipe

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Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups  crushed pretzels
  • 3/4 cup  unsalted butter, melted
  • 3 tablespoons  granulated sugar 
  • 8 ounces  cream cheese, softened
  • 1 cup  granulated sugar for the filling
  • 8 ounces  whipped topping 
  • 6 ounces  strawberry-flavored gelatin two small boxes
  • 2 cups  boiling water
  • 2 cups  fresh strawberries, sliced

Method
 

  1. You want to crush your pretzels into small pieces, but avoid turning them into a fine powder. Use a rolling pin or a food processor to get an even grind, then mix the pieces with the melted butter and a small amount of sugar.
  2. Press the mixture firmly into the bottom of a 9×13 inch baking dish. You should use the bottom of a measuring cup to pack the pretzels down tightly. Bake the crust at 350°F for about ten minutes, then let it cool completely on the counter.

Creamy Fill

  1. In a large bowl, beat the softened cream cheese and the larger portion of sugar together until the mixture is very smooth. You should use a hand mixer or a stand mixer to ensure there are no lumps left in the cheese. Once the mixture is velvety, gently fold in the whipped topping.
  2. Spread this white layer over your completely cooled pretzel crust. You must spread the cream cheese mixture all the way to the very edges of the pan, touching the glass on all sides. If the seal isn’t tight, the crust will lose its crunch and become soft.

Berry Set

  1. Prepare your strawberry gelatin by dissolving the powder in two cups of boiling water. Stir the liquid until every grain of gelatin has disappeared. Let the mixture sit at room temperature for about ten to fifteen minutes.
  2. While the gelatin is cooling, wash and slice your fresh strawberries. Stir the berries into the liquid gelatin.
  3. Once the gelatin has cooled slightly but hasn’t started to set yet, carefully pour it over the cream cheese layer. Use a spoon to distribute the strawberry slices evenly across the top.
  4. Place the baking dish in the refrigerator for at least four to six hours. This rest period is vital because it allows the gelatin to firm up and the cream cheese to set.
  5. Cover the dish with plastic wrap once the gelatin is firm to the touch. This prevents the dessert from absorbing any other smells from the fridge.

Notes

The biggest mistake is a poor seal. If you don’t push the cream cheese mixture into the corners and against the sides of the pan, the liquid gelatin will find a gap. Once it hits the pretzels, it turns the crust into a soggy mess.
Take your time with the spatula to ensure every edge is covered. This small detail is what separates a successful dessert from a failed one.