Chill until slightly thickened, about the consistency of egg white. Spoon the gelatin mixture over the chilled cream cheese layer. Add the strawberries and their juices to the gelatin mixture and omit the 1/2 cup of cold water. Stir and let stand at room temperature for about 30 minutes. Sprinkle the sliced strawberries with about 1/3 to 1/2 cup of granulated sugar. To use fresh strawberries, clean about 1 1/2 to 2 pints of strawberries hull, slice, and put them in a bowl.Spoon over the chilled cream cheese layer. Refrigerate until the gelatin is the consistency of egg white. Place the crumbs in a small bowl and add 3 tablespoons sugar and melted butter, tossing to combine. Use one to two 10 to 15-ounce containers of sweetened strawberries in syrup (thawed) and omit the water. You cant mention strawberries and pretzels without at least talking about the Strawberry-Pretzel Dessert Salad, probably the most classic and beloved. Use a food processor to crumble the pretzels or put them in a resealable bag and use a rolling pin to crush them.Replace the whipped topping with sweetened freshly whipped cream.Spoon the gelatin mixture over the chilled cream cheese layer. Chill until slightly thickened, about the consistency of an egg white. Add them to the gelatin and omit the cold water. Thaw the frozen sliced strawberries, if desired, and sprinkle with about 1/3 cup of sugar.
You want the pretzels to still be crunchy and not soggy. It’s best served within the first day or two, though, so don’t make it too far ahead of time. In an airtight container in the fridge, this strawberry pretzel salad will stay fresh for about 3-4 days. Try to find the same flavor in Jell-O if you’re going to do that! How long will strawberry pretzel salad stay fresh?
Yes! I have another fruit variety coming up but you can most certainly do it with another fruit. It may be old fashioned, but it works! Can I use another fruit? However, if you have no food processor, simply toss the pretzels in a closed Ziploc bag and crush them with a rolling pin. There are two easy ways to crush the pretzels to the consistency you’ll need them to be! If you have a food processor, simply pulse them until they’re crushed and ready to be used. What’s the best way to crush the pretzels? Cool Whip – Thaw the Cool Whip in the fridge prior to using.Cream cheese – Make sure the cream cheese is softened to room temperature before using.The pretzels already have enough salt in them, you don’t want to go overboard with the sodium. Butter – The butter should be unsalted.Sugar – Plain white granulated sugar is all you need to keep it a little sweet.Pretzels – Use salted pretzels! Unsalted pretzels won’t create the salty and sweet flavor we’re looking for here.Strawberries – Use fresh, not frozen strawberries!.Water – For the gelatin mixture to work, it must be boiling water.Strawberry Jell-O – You can use a generic brand instead if you’d like.I mean, just look at it! That salty and sweet combo is the ultimate crowd pleaser. This is one of those old, classic recipes that people just can’t seem to get enough of. No matter when you serve it up, it’s sure to impress at any event. Transfer to a 10 tart pan and press firmly into pan. In a large mixing bowl, stir together pretzels, butter and sugar until combined. You can even make it a little bit earlier in the year for Valentine’s Day! Make the Pretzel Crust: Preheat oven to 350°. This strawberry pretzel salad is easy to make and perfect for any summertime occasion. Going back to why they call this a strawberry pretzel salad…maybe the fact that there’s real fresh strawberries in this topping, so it’s technically a salad… right? Okay, maybe not, but that won’t stop me from reaching for seconds! It’s hard to not crave a second serving of this simple strawberry dessert, honestly. The salty pretzel crust, decadent cream cheese filling and sweet strawberry Jell-O topping all come together to create one seriously delicious treat! The three layers that make up this dessert are incredible on their own, and they compliment each other perfectly.
Instead of making it in a square or rectangular dish, I made it in a round springform pan instead. This isn’t a new recipe since it’s everywhere all over the internet, but I wanted to put my personal spin on it. I LOVED the texture of it and I couldn’t stop eating it. Regardless of what it’s called, it was the most delicious thing I had put in my mouth. I was so confused by this dessert because how is this a salad? Salad = greens! There are no greens in this! Of course I can’t argue with tradition so it is what it is. I had a strawberry pretzel salad for the first time two years ago at a friend’s house. Take a bite of sunshine with every bite of this Strawberry Pretzel Salad! It’s sweet, creamy, and has a great touch of saltiness in the pretzel crust.
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