thepioneerwoman4.0
Strawberry Pretzel Salad
Strawberry pretzel salad has a salty-sweet pretzel crust, fluffy cream cheese filling, and fruity Jell-O topping. This recipe is a potluck essential!
👥 12 Servings⏱️ Prep & Cook: 5h 15m⏳ Prep: 30 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
For the crust: Preheat the oven to 350°F. Crush the pretzels in a large resealable plastic bag with a rolling pin. Stir together the pretzel crumbs, butter, and brown sugar in a large bowl. Press the mixture evenly into the bottom of a 9-by-13-inch baking dish. Bake until lightly crisp and browned, 12 to ⏱️ 14 minutes. Transfer to a wire rack to cool completely, about ⏱️ 30 minutes.
2
For the cream cheese filling: Beat the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, 1 to ⏱️ 2 minutes. Transfer the mixture to a large bowl and set aside.
3
Beat the cream cheese, sour cream, sugar, and vanilla in the same bowl used to beat the cream (no need to wipe clean) on medium-high speed until light, fluffy and smooth, about ⏱️ 3 minutes. Transfer the mixture to the bowl with the whipped cream and fold to combine. Spread evenly over the pretzel crust. Chill in the refrigerator until firm, about ⏱️ 1 hour.
4
For the strawberry topping: Stir together the gelatin powder and boiling water in a large bowl until dissolved. Stir in the strawberries. Chill in the refrigerator, uncovered, until partially set, about ⏱️ 1 hour.
5
Carefully spoon the strawberry mixture over the cream cheese layer. Chill until set, about ⏱️ 2 hours or overnight.
6
To serve, cut into squares. Serve chilled.
Nutrition Facts
calories
708 Calories
fat Content
31 g
fiber Content
3 g
sugar Content
28 g
sodium Content
1048 mg
protein Content
22 g
trans Fat Content
0 g
cholesterol Content
92 mg
carbohydrate Content
85 g
saturated Fat Content
18 g
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