Description
Strawberry Pretzel Salad is a unique and delightful dessert that has captured the hearts of many. This dish perfectly balances the sweetness of strawberries and the creaminess of cheese with the salty crunch of pretzels, creating a dessert that is as intriguing as it is delicious. Its layered beauty not only makes it a visual treat but also a symphony of textures and flavors in every bite.
Ingredients
Scale
- 6 oz Strawberry Jell-O: The vibrant layer that tops the dessert, adding a sweet and fruity flavor.
- 2 cups Boiling Water: Used to dissolve the Jell-O, ensuring a smooth texture.
- 2 1/2 cups Salted Pretzels: The base layer, providing a salty crunch that contrasts beautifully with the sweet layers.
- 1/4 cup Granulated Sugar: Adds sweetness to the pretzel crust.
- 8 Tbsp Unsalted Butter: Binds the pretzel crumbs for the crust.
- 8 oz Package Cream Cheese, Softened: The key to the creamy middle layer, offering a rich and smooth texture.
- 1/2 cup Granulated Sugar: Sweetens the cream cheese layer.
- 8 oz Cool Whip, Thawed: Gives the cream cheese layer a light and fluffy texture.
- 1 lb Fresh Strawberries, Hulled and Sliced
Instructions
1. Preparing the Pretzel Base:
- Preheat your oven to 350°F (175°C).
- Crush 2 1/2 cups of salted pretzels into small pieces, either using a food processor or a rolling pin and a sturdy ziplock bag.
- In a medium saucepan, melt 8 tablespoons of unsalted butter. Stir in 1/4 cup of granulated sugar until well combined.
- Add the crushed pretzels to the butter and sugar mixture, mixing until the pretzels are evenly coated.
- Transfer the pretzel mixture to a 13×9 inch glass casserole dish. Press the mixture firmly into the bottom of the dish to form a compact layer.
- Bake in the preheated oven for 10 minutes, then allow to cool to room temperature.
2. Mixing the Cream Cheese Layer:
- In a large mixing bowl, use an electric hand mixer to beat 8 ounces of softened cream cheese with 1/2 cup of granulated sugar until the mixture is fluffy and light in color.
- Gently fold in 8 ounces of thawed Cool Whip into the cream cheese mixture until well combined and no streaks remain.
- Carefully spread the cream cheese mixture over the cooled pretzel base, ensuring to spread it to the edges of the dish to create a tight seal. This prevents the Jell-O layer from seeping through to the pretzel layer.
- Refrigerate the dish for at least 30 minutes to allow the cream cheese layer to set.
3. Adding the Strawberry Jell-O Layer:
- In a large bowl, combine 6 ounces of Strawberry Jell-O with 2 cups of boiling water. Stir until the Jell-O is completely dissolved and allow it to cool to room temperature.
- Hull and slice 1 pound of fresh strawberries and stir them into the cooled Jell-O mixture.
- Once the cream cheese layer has set, gently pour the strawberry Jell-O mixture over it, ensuring an even distribution of strawberries.
- Refrigerate the dessert for 2-4 hours, or until the Jell-O layer is firm and set.
Notes
- Ensure the Jell-O is at room temperature before adding it to the cream cheese layer to prevent any cracks from forming.
- Spread the cream cheese layer all the way to the edges of the dish to create a tight seal, which helps keep the pretzel base crisp.
- For an extra touch of freshness, garnish the dessert with additional sliced strawberries before serving.
Nutrition
- Calories: 338 calories