No matter how you say it this dessert has absolutely no class! What it does have is the perfect blend of sweet and salty and a flair of 1950’s Jello! Strawberry Pretzel Salad is common place on the potluck or buffet table, and makes its rounds about once a year for family holiday gatherings.
Today was one of those days when I had to turn to some sugary goodness for an uplift. I should make note of the major food groups involved in this “salad”…Carbs, Dairy and Fruit! Perhaps, not the most helpful or healthy option but you know what they say, desperate times cause for desperate measures!
To recreate this dessert-type salad requires a few ingredients (not found in the perimeter of the grocery store) and a knack for layering! I think this would be great served up in individual ball jam jars like Jamie from My Baking Addiction does here.
To make this yourself peruse your cookbook shelf for a community or church cookbook for a recipe or use the one below:
Strawberry Pretzel Salad
2 cups crushed thin pretzel sticks (9oz package)
3 tablespoons granulated sugar
1-1/2 sticks butter, at room temperature
2 cups boiling water
1 6 ounce package strawberry flavor gelatin.
1 8 ounce block of cream cheese, at room temperature
1 cup sugar
1 cup whipped cream
2 heaping cups sliced strawberries, fresh or frozen
Additional whipped cream for garnish, optional
Preheat your oven to 400 F. Finely crush the pretzels with a rolling-pin or in a food processor. Combine the crushed pretzels with 3 tablespoons sugar and butter. Using a spatula, press the pretzel mixture into the bottom of a 9 x 13-inch baking pan to form a crust. Bake for 6 to 10 minutes until lightly browned. Allow to cool completely.
Empty the strawberry gelatine into a mixing bowl and add 2 cups boiling water. Stir until melted, then let cool to room temperature.
Beat cream cheese, 1 cup sugar, and whipped cream until combined. Spread evenly over the cooled crust.
Add strawberries to cooled gelatin and let thicken slightly. Spread strawberries and gelatin over cream cheese layer. Refrigerate until firm.
Cut into squares and serve