Strawberry Pretzel Salad is a classic dessert that perfectly balances sweet and salty flavors in a unique and visually appealing way. This dish combines a crunchy pretzel crust, creamy filling, and fresh strawberry topping, making it a favorite for gatherings and celebrations.
A Nostalgic Delight: Individual Strawberry Pretzel Salad
This is a classic strawberry gelatin salad with a salty pretzel crust and sweet cream cheese filling. Cooks started making it in the 1960s and usually served it in a large baking dish. For entertaining, I think it works well to place it into canning jars to make individual servings. They are cute single servings that people love. However, make extras because one is never enough!
Canning Jars
I chose to use 4-ounce jelly canning jars for this strawberry pretzel salad because they allow you to bake the pretzel crust right in them. Their clear design showcases the beautiful layers of the salad. If you decide to use other clear glass containers, ensure they are heat-safe for baking. Half-sized jars (4 or 8 ounces) work best, as they help maintain the perfect ingredient proportions.
Making the Crust for Strawberry Pretzel Salad
To make the crust, finely crush the pretzels. Larger pieces can be challenging to chew, so aim for a fine consistency. A food processor is ideal for this task, but a small electric chopper can also be used. If you prefer to crush them by hand, place the pretzels in a heavy-duty resealable bag and use a rolling pin, making sure to remove as much air as possible beforehand to prevent the bag from bursting.
There’s no need to grease the jars before adding the crust. Once the crushed pretzels are in, tamp them down with a tamper or a small flat-bottomed cup.
Bake the crust, then allow it to cool completely before adding the cream cheese filling.
Making the Filling for Strawberry Pretzel Salad
Using a mixer is the best way to prepare the cream cheese filling. However, if your cream cheese is soft and at room temperature, you can mix it by hand until the sugar is fully dissolved. Spread the mixture over the cooled crust, then refrigerate the jars for about 30 minutes to allow the cream cheese to chill and set.
Strawberry Layer
For the strawberry gelatin layer, use ripe, fresh strawberries. Chop them finely for easier eating. Add this layer after the heated gelatin has cooled to prevent it from melting the cream cheese. After layering, return the jars to the refrigerator for at least 4 hours to allow the gelatin to thicken.
Decorating the Jars
Garnish the jars with fresh mint or other edible small leaves. Consider adding decorative flags to create a festive dessert for Memorial Day or Independence Day. However, this strawberry pretzel salad is delicious any time of year, so enjoy it for the winter holidays as well.
Other Strawberry Recipes You Might Enjoy
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Strawberry Pretzel Salad
Equipment
- 24 1/2 pint-size canning jars (or use another 1-cup size heat-resistant container)
Ingredients
Crust
- 2 cups pretzels, crushed (for a gluten-free dessert, use gluten-free pretzels)
- ½ cup unsalted butter, melted
- 3 tablespoons sugar
Creamy Filling
- 12 ounces cream cheese, softened (1 1/2 bars)
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups whipping cream
Strawberry Topping
- 6 ounces strawberry gelatin
- 2 cups boiling water
- 20 ounces fresh strawberries, chopped (about 4 cups)
- 2 tablespoons granulated sugar
Instructions
Crust
- Preheat the oven to 375°F.
- Add the pretzels, butter, and sugar to a food processor and process until the pretzels are finely chopped. (See note below for making the crust by hand.)
- Place a tablespoon of the crust mixture into each canning jar. Then tamp down the crumbs with a hand tamp or small cup or glass that fits inside the jar. Place the jars on a cookie sheet with sides (to prevent them from sliding off when removed from the oven).
- Bake for 8-10 minutes or until the crust starts to brown. Remove from the oven and cool.
Creamy Filling
- Place the cream cheese, sugar, and vanilla into a mixing bowl and beat until light and fluffy. Add the whipping cream and beat for 2 minutes, or until smooth.
- Spread the mixture over the cooled crusts in the jars. Place the jars into the refrigerator for about 30 minutes to set the cream cheese.
Strawberry Topping
- Bring the water to a boil and then pour it into a heat-safe bowl and add the gelatin. Stir until the sugar dissolves. Set aside to cool for a few minutes, and then place it in the refrigerator to chill.
- Wash, drain, and chop the strawberries and place them in a bowl with 2 tablespoons of sugar. Stir.
- After 30 minutes, remove the jars from the refrigerator and spoon the chopped strawberries over the cream cheese mixture, dividing the strawberries between the jars.
- Then spoon the gelatin over the strawberries in the jars, dividing it between them.
- Chill for 4 hours or overnight.
Notes
Gluten-Free
The dessert can be made gluten-free by substituting gluten-free pretzels for regular pretzels. Always use gluten-free brands for all the other ingredients in this recipe.Making the Crust by Hand
Place a few pretzels into a gallon-sized freezer bag and squeeze out all the air. Seal the bag. Roll a rolling pin over the bag to crush the pretzels. You may need to roll over the pretzels a few times. Pour the crushed pretzels into a bowl and repeat the process until all pretzels are crushed. Then whisk the sugar into the pretzel and mix. Add the butter and stir until well mixed.Use the Freezer to Chill the Layers Faster
You can speed up the dessert-prep time by cooling the layers in the freezer, which will take less time than cooling them in the refrigerator. Also, when the dessert is finished, place all the jars into the freezer for about 45 minutes. Check that they are chilled before serving. Don’t leave them in the freezer longer than 45 minutes, or they might freeze.previous post