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–+ servings

Strawberry Pretzel Salad

A classic strawberry pretzel salad dessert reimagined with fresh strawberries and whipping cream.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 24
Calories 191 kcal

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.
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Nutrition

Calories: 191kcalCarbohydrates: 23gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 221mgPotassium: 107mgFiber: 1gSugar: 17gVitamin A: 347IUVitamin C: 14mgCalcium: 67mgIron: 0.5mg
Keyword Pretzel Dessert, Pretzel Salad, Strawberry Pretzel Salad
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