Strawberry Pretzel Cream Salad (Print Format)
Crisp pretzel base, creamy filling, and strawberry gelée create a nostalgic sweet-salty layered dessert.
# Ingredients:
→ Crust
01 -
3 cups tiny pretzel twists
02 -
1/4 cup granulated sugar
03 -
8 tablespoons unsalted butter, melted
→ Filling
04 -
16 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 teaspoon vanilla extract
07 -
8 ounces frozen whipped topping, thawed according to package directions
→ Topping
08 -
1 package strawberry-flavored jell-o (6 ounces)
09 -
2 cups boiling water
10 -
16 ounces frozen sliced strawberries
# Steps:
01 -
Preheat oven to 350 degrees Fahrenheit.
02 -
Place the pretzels into a zip-top bag and crush into coarse crumbs using a rolling pin, or pulse in a food processor ensuring a mix of textures.
03 -
Mix crushed pretzels with the sugar and melted butter in a bowl. Press into a 9x13-inch glass baking dish to form an even crust layer. Bake for 10 minutes at 350 degrees Fahrenheit, then let cool completely on a wire rack.
04 -
Use an electric mixer to beat cream cheese, sugar, and vanilla on medium speed for 5 minutes, scraping sides as needed. Fold in the thawed whipped topping with a rubber spatula.
05 -
Spread the cream cheese mixture evenly over the cooled crust, taking care to cover to the edges to prevent topping seepage. Cover and refrigerate for 1 hour.
06 -
Whisk together jell-o powder and boiling water for 2 minutes until dissolved. Stir in frozen sliced strawberries and let rest for 2 minutes.
07 -
Spoon the jell-o mixture over the cream cheese layer, spreading evenly. Cover and refrigerate for at least 6 hours.
# Tips:
01 -
Remove froth from the prepared jell-o mixture for a smoother finish on the strawberry topping.
02 -
Use frozen strawberries to help the jello cool quickly, but ensure they are separated before adding to the mixture.
03 -
If using fresh strawberries, cool the jello to room temperature before combining with the berries.