Friday, 29 June 2018

Strawberry Pretzel Salad

If strawberries are synonymous with summer - than this dessert is literally the epidemy of summer.

The combination of salty and sweet are perfect together!  The use of a pretzel base is such an exciting change from a graham cracker crust.

First, start with the base.  You ARE going to have to turn on the oven for this part - I apologise in advance.

Pretty straightforward - butter, sugar, and pretzels.  I crushed the pretzels up in my mini chopper - not TOO fine - I still wanted there to be chunks of pretzel.

Combine in a large bowl the crushed up pretzels,

the sugar,

And melted butter.

Mix it all up and then spread into the bottom of a 9 x 13 inch pan.

Bake for 10 minutes and put it aside while you're putting together the rest.

Then - get some Jell-O.  Strawberry.

And bring some water to a boil - I like the kettle.

Measure the boiling water into a large bowl with the Jell-O powder.

Stir until combined and then stir in cold water.

Then put the Jell-O aside in the fridge so that it chills and starts to thicken.  Wait until its about the consistency of egg whites.

While the Jell-O is chilling, you need to make the cream cheese layer.

Combine the sugar and cream cheese.

Once the cream cheese and sugar are combined and smooth, fold in the Cool Whip.  Spread over the cooled pretzel base. And toss in the fridge.  You're still going to be waiting for the Jell-O to chill and thicken, so the cream cheese layer will have a chance to chill and set.

Then, slice up the strawberries.

And stir the slices into the chilled Jell-O.

Spread the strawberry mixture over the cream cheese layer.  Then refrigerate until its set - about three hours.  I left it overnight.

Then serve with a dollop of Cool Whip.

Or real whipped cream if you're feeling fancy.

The recipe has been around FOREVER, and with good reason.  It's impressive, delicious, light, sweet, salty, and just everything that summer should taste like!

I loved this recipe and I can't wait to make it again!

I would recommend this for your next summer BBQ, or if you get a miracle and can get delicious strawberries in Winter (it's been known to happen!).  But I hate to save wonderful recipes like this for a party - do it for yourself!

PS - you can also make this in a springform pan!  I like th

Enjoy!  xoxo - Heather

Strawberry Pretzel Salad

2 cups crushed pretzels
3 Tablespoons granulated sugar
3/4 cup butter, melted
8 ounces cream cheese, softened
1 cup granulated sugar
8 ounces Cool Whip
2 cups boiling water
1 (6-ounce) package Strawberry Jell-O
1 1/2 cups cold water
4 cups (668 grams) strawberries
  1. Preheat the oven to 400 degrees F.  In a large bowl, combine the pretzels and 3 Tablespoons sugar.  Pour in the melted butter and stir together with a fork until all the pretzels crumbs are moistened. 
  2. Press the pretzels mixture into the bottom of a 9 x 13 inch baking pan.  Bake in the preheated oven for 10 minutes.  Cool completely.
  3. Stir together 2 cups of boiling water and the Jell-O powder until the Jell-O is dissolved.  Then place the bowl in the refrigerator to thicken.  It will be the consistency of egg whites when it is ready.
  4. In the bowl of a stand mixer, beat the cream cheese and 1 cup of sugar together until creamy and smooth, about 3 minutes.
  5. Fold in the Cool Whip using a large rubber spatula.  Spread over the cooled pretzel base and place in the fridge while the Jell-O layer is finished.
  6. Slice up the strawberries.  When the Jell-O is the right consistency, stir in the strawberries.
  7. Pour the strawberry mixture over the cream cheese layer.  Chill in the refrigerator for 3 hours or until the Jell-O is set.  (Overnight is recommended)  Store leftovers, covered, in the fridge for up to three days.

No comments:

Post a Comment