Strawberry Pretzel Salad
Strawberry Pretzel Salad is a classic refreshing salad with a pretzel crust layered with a whipped cream cheese layer, fresh strawberries, and strawberry jello.
Prep Time15 minutes mins
Cook Time10 minutes mins
Chilling Time5 hours hrs 15 minutes mins
Total Time5 hours hrs 40 minutes mins
Course: Dessert
Keyword: Strawberry Pretzel Salad
Servings: 12 pieces
Calories: 458kcal
Author: Amanda Rettke--iambaker.net
Whipped Cream Cheese Layer
- 4 ounces cream cheese, room temperature
- ½ cup (100 g) granulated sugar
- 2 cups (476 g) heavy cream
- ½ teaspoon vanilla extract
- 1 pinch kosher salt
Jello Layer
- 1 package (6 ounces) strawberry Jell-O mix
- 2 cups boiling water
Topping
- 16 ounces fresh strawberries, sliced
Before you begin, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
Preheat oven to 375°F and spray a 9x13 baking dish with cooking spray or line with parchment paper.
Pretzel Crust
Place the pretzels into a food processor. Run the food processor until the pretzels are crushed to a fine crumb.
To a medium bowl, add pretzel crumbs, butter, and sugar. Mix together until combined. Then, press firmly into the bottom of the prepared pan.
Bake for 10 minutes. Remove from the oven to cool completely.
Whipped Cream Cheese Layer
To the chilled bowl, add the cream cheese and sugar. Mix on medium-high speed until fully combined and no lumps remain.
With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.
With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
Spread the whipped cream mixture over the cooled pretzel crust. Transfer to the refrigerator to chill for at least an hour.
Assembly
When ready, top the cream cheese layer with sliced strawberries. Pour the cooled jello mixture over the top of the strawberries.
Chill the salad in the refrigerator until completely set, about 4-6 hours.
Serve cold.
Serving: 1piece | Calories: 458kcal