Strawberry Pretzel Salad

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!

Strawberry Pretzel Salad
Photo by Michelle

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 My Baking Addiction does here:

http://www.mybakingaddiction.com

To make this yourself peruse your cookbook shelf for a community or church cookbook for a recipe or use the one below from About.com

Strawberry Pretzel Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 24 to 36 servings

Ingredients:

  • 2 cups crushed thin pretzel sticks (see Notes)
  • 3 Tablespoons granulated sugar
  • 3/4 cup (1-1/2 sticks or 12 Tablespoons) butter, at room temperature
  • 2 cups boiling water
  • 1 package (6 ounce) strawberry flavor gelatin.
  • 8 ounces (1 large block) cream cheese, at room temperature
  • 1 cup sugar
  • 1 cup whipped topping (see Notes)
  • 2 heaping cups sliced strawberries, fresh or frozen
  • Additional whipped cream for garnish, optional

Preparation:

Preheat oven to 400 F.Finely crush pretzels with a rolling-pin or food processor. Combine crushed pretzels with 3 tablespoons sugar and butter. With a spatula, press pretzel mixture into the bottom of a 9 x 13-inch baking pan to form a crust. Bake 6 to 10 minutes until lightly browned. Cool completely.Pour 2 cups boiling water over strawberry gelatin. Stir until melted and let cool to room temperature.

Beat cream cheese, 1 cup sugar, and whipped topping until combined. Spread evenly over 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 to serve.

Yield: 24 to 36 servings, depending on cut size

Notes: As for the pretzels, select thin pretzel sticks. A 9-ounce package is plenty for the pie shell. Real whipped cream may be used, of course, but Cool Whip and prepared Dream Whip work equally as well and are not quite as rich and heavy. You may also use sugar-free gelatin and sugar-free and/or low-fat whipped topping. I have not tried it with sugar substitutes in place of the sugar, though. Please comment if you try it.

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