Strawberry Pretzel Salad
User Reviews
5
Strawberry Pretzel Salad
Description
Strawberry Pretzel Salad begins with a base made by crushing salted pretzels and combining them with melted butter and sugar. This mixture is baked until set, producing a crunchy, salty-sweet crust. On top of this cooled crust, a creamy filling is spread that blends softened cream cheese and mascarpone cheese combined with sugar, whipped until fluffy, and folded with thawed whipped topping for lightness.
Meanwhile, strawberry gelatin powder is dissolved in boiling water and allowed to cool to room temperature before being poured over fresh, hulled, and sliced strawberries tossed with lemon juice and zest. This topping sits atop the creamy layer, melding a bright strawberry flavor with the tang of lemon and a delicate gelatinous texture that sets as it chills.
The final dessert showcases contrasting textures: crunchy salty crust, smooth and fluffy cream cheese filling, and a glossy, fruity gelatin topping. It's usually served chilled and cut into squares for a layered sweet treat that combines fruit with rich dairy and a distinctive pretzel base.
Ingredients
Strawberry Topping:
- 6 oz strawberry gelatin dessert Jell-O brand
- 2 cups water boiling
- 1 1/2 lb strawberry hulled and sliced, fresh
- 1 lemon juiced and zested
Crust:
- 3 cups pretzels measure before crushing, salted
- 1/4 cup granulated sugar white
- 8 tablespoons butter unsalted
Filling:
- 8 oz cream cheese softened to room temperature
- 8 oz mascarpone cheese softened to room temperature
- 1/2 cup granulated sugar white
- 8 oz Cool Whip thawed in the fridge
Instructions
- Preheat the oven to 350°F.
- Combine strawberry Jell-O with 2 cups of boiling water and stir until completely dissolved.
- Set aside the mixture to cool to room temperature.
Crust:
- Crush the pretzels by placing them in a Ziploc bag, and using a rolling pin.
- Place a medium saucepan over medium heat and add the butter and sugar. Stir until the butter is melted and the sugar is fully dissolved.
- Mix in the crushed pretzels and transfer the mixture into a 13x9 glass casserole dish. Press into an even layer and bake for 10 min, then cool to room temp.
Filling:
- When the pretzel crust has cooled, using an electric hand mixer, in a large mixing bowl beat cream cheese with mascarpone and 1/2 cup sugar on med/high speed until fluffy and combined.
- Using a spatula, fold in the Cool Whip until no streaks remain.
- Spread the creamy mixture on top of the cooled pretzels, making sure to spread to the edges of the dish, this is important, otherwise, the Jello mixture will get to the crust and make it mushy.
- Refrigerate for 30-60 mins.
- Stir the sliced strawberries into the room-temperature jello. Add lemon juice and zest, and stir to combine.
- Pour and spread the strawberry jello mixture evenly on top of the creamy layer and refrigerate until jello is set (2-4 hours).
- Slice and serve topped with whipped cream and fresh strawberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 52mg | 17% |
| Sodium | 501mg | 21% |
| Potassium | 181mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 33mg | 37% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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