strawberry pretzel salad

This strawberry pretzel salad is easy to assemble and is always a hit at parties. The combination of sweet, salty and tart make it irresistible.

Strawberry Pretzel Salad

oz strawberry Jell-O

water

salted pretzels ((measured before crushing))

sugar

unsalted butter

cream cheese (softened)

oz cool whip (thawed in the fridge)

strawberries

Pre-heat oven to 350°F. Combine strawberry Jell-O with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.

Crush 2 1/2 cups pretzels in a sturdy ziploc bag, using a rolling pin.

In a medium sauce pan, melt 8 Tbsp butter then add 1/4 cup sugar and stir. Mix in crushed pretzels. Transfer to a 13x9 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350°F, then cool to room temp.

When pretzels have cooled, use an electric hand mixer to beat 8 oz cream cheese and 1/2 cup sugar on med/high speed until fluffy and white. Fold in 8 oz Cool Whip until no streaks of cream cheese remain. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal. Refrigerate 30 min.

Hull and slice 1 lb strawberries then stir into your room temperature jello. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until jello is set (2-4 hours).

Classic strawberry pretzel salad, a layered jello dessert with salty, sweet and creamy flavor in every bite! Perfect for holidays/potlucks.

Strawberry Jello Pretzel Salad

pretzels

pecans

heavy whipping cream

vanilla

(8-ounce) package cream cheese, softened to room temp

gelatin

pineapple

Preheat oven to 400ºMix together the crushed pretzels, chopped pecans, melted butter and the 3 tablespoons of sugar. Press mixture evenly into bottom of 9&quot; by 13&quot; baking dish and bake for 8 minutes. Set aside to cool on rack.

In large bowl, combine whipping cream, sugar and vanilla. Beat with hand held mixer until medium-stiff peaks form. Set aside.

Make the whipped cream.

In another mixing bowl, beat together cream cheese and ¾ cup sugar until well combined. Fold in the whipped cream with a spatula or wooden spoon until mixed well and smooth. (Alternately, you can use your mixer on low speed.)

Spread the cream cheese filling evenly over the cooled crust. Be sure to spread to all sides and corners to seal completely. Chill in the refrigerator for 1 to 2 hours.

In medium bowl, dissolve gelatin thoroughly in boiling water. Allow to cool slightly and then stir in the thawed strawberries and can of crushed pineapple.

Carefully pour strawberry mixture over chilled cream cheese mixture. Cover tightly with plastic wrap and chill until set, preferably overnight.

To serve, cut into squares or slices and top with a dollop of whipped cream.

Make cream cheese filling.

Jello Pretzel Salad is a family favorite for bbqs and potlucks. A buttery pretzel crust topped with a cream cheese and jello layer.  You can make this Jello Pretzel Salad with strawberries or raspberries. Either way, it&#x27;s delicious.

Jello Pretzel Salad

pretzels ((crushed fine))

brown sugar

butter, melted

(6 oz pkg) strawberry jello

(16 oz) pkg. frozen strawberries, slightly

(8 oz pkg) cream cheese, softened

whipped cream

Preheat oven to 350 degrees and grease a 9x13 pan.

Combine pretzels, brown sugar, and melted butter and press into prepared pan and bake for 10 minutes.

Dissolve the Jello in the boiling water, stirring for 2 minutes or until Jello is completely dissolved and then stir in the strawberries and chill. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Fold in cool whip or whipped cream. Spread over cooled crust make sure you spread completely to the edges to create a seal so your jello doesn&#039;t leak through. Pour jello over cream cheese layer. Refrigerate until serving.

This fruity, creamy strawberry pretzel salad is the ultimate dessert for your next gathering. And don't worry, there's no lettuce or veggies in sight!

Easy Strawberry Pretzel Salad Recipe

pretzels, crushed

whipped topping

(8 ounces) cream cheese, softened

strawberry gelatin

Preheat the oven to 350 degrees Fahrenheit (175°C).

Mix the crushed pretzels with the melted butter and sugar in a bowl. When fully combined, press the pretzel mixture into a 9x13-inch baking dish.

Bake the crust for 10 minutes. Remove from the oven and let it cool on a wire rack.

To make the filling, beat the cream cheese and sugar in a large bowl until fluffy and smooth. Then stir in the whipped topping until blended.

Pour and spread the cream cheese filling over the cold pretzel crust. Make sure to spread the filling evenly over the base to cover it completely, then put the whole dish in the fridge to chill.

Mix the strawberry gelatin and boiling water in a large bowl. Once the gelatin is fully dissolved, leave it to cool, then add the strawberries. Chill until partially set (about 10 minutes).

Spoon the partially set strawberry gelatin mixture over the filling and spread evenly over the pan.

Chill until firm for 4 to 6 hours. Cut into squares, add more whipped topping and pretzels (optional garnish), and enjoy!

This healthier strawberry pretzel salad perfect combination of salty and sweet and is guaranteed to be crowd-pleaser. It&#39;s topped with a fresh strawberry chia jam layer instead of strawberry jello.

crushed salted pretzels (about 5-6 cups twists, whole grain if desired)

½ cup (1 stick) unsalted butter (melted)

½ Tablespoons monkfruit granulated sugar (or cane sugar)

plain Greek yogurt

9 oz container Tru Whip or Cool Whip (thawed)

sugar sugar

strawberries (sliced)

Tablespoons chia seeds

lemon juice

Preheat oven.

Preheat your oven to 350°F and line a 9x13 baking dish with parchment.

Crush pretzels.

Process pretzels in a food processor to crush them, if you haven’t already. You’ll want to pulse until they are ground with a few larger chunks for texture.

Mix.

In a mixing bowl, combine the crushed pretzels, melted butter and sugar. Mix until well combined. Press this mixture into the bottom of the baking dish. Bake in the preheated oven for 10 minutes, then remove and allow to cool completely. You can put it in the fridge or freezer to speed up the process!

Make jam.

While the crust is cooling, prepare the chia jam. Add strawberries to a saucepan over medium-high heat and cook until the berries start to break down and the mixture is bubbling, about 10 minutes or so.. You can use the back of a spoon or potato masher to mash the berries and create your desired consistency. Stir in the chia seeds, lemon juice and sweetener. Add 1 Tablespoon first, taste and add more, if needed. Remove mixture from heat and let cool the mixture cool and thicken while you prepare the Greek yogurt layer and let it cool.

Mix yogurt and cream cheese.

Using a stand mixer (or hand mixer) on medium speed, combine the Greek yogurt, softened cream cheese (be sure it’s nice and soft), whipped topping and sugar until smooth and creamy.

Layer and chill.

Once the pretzel crust has cooled completely, spread the Greek yogurt mixture evenly over it. Place in the fridge for 1-2 hours to chill.

Layer.

Once the chia jam has cooled, spread the mixture over the Greek yogurt layer all the way to the edges.

Refrigerate.

Refrigerate the salad for at least 1-2 hours so everything is firm.

Serve.

Strawberry Pretzel Dessert without jello or dairy? You bet! This vegan version uses agar agar and real strawberries to create a vegan “jell-o.” Underneath is a layer of sweet and fluffy cream cheese, followed by a crunchy pretzel crust. Always a hit. No potluck or holiday meal is complete without pretzel salad!

Vegan Strawberry Pretzel Salad

vegan butter, melted

organic cane sugar

vegan cream cheese, room temperature (I recommend Miyoko's.)

coconut cream

organic powdered sugar, sifted

water, divided

agar agar powder

Prep

Preheat oven to 400 degrees F, and clear space in both the freezer and refrigerator for a 9x13 dish.

Bake

Pulse the pretzels in a food processor until crumbled. Add melted butter and sugar, and pulse again to combine. Press into a 9x13-inch casserole dish, and bake for 8 to 10 minutes, until golden. Set aside to cool.

Using a handheld or stand mixer, cream together the cream cheese and coconut cream until smooth. Add sifted sugar, and beat until fully incorporated. Spread the cream cheese mixture onto the cooled pretzel crust, making sure to spread it ALL the way to the edges, so the pretzel layer is completely sealed.

Freeze

Place the dish in the freezer for 1.5 to 2 hours or until the cream cheese is firm to the touch.

Simmer

After 1 hour, it&#39;s time to prepare the strawberry layer. In a medium saucepan, combine 1 pound frozen (or fresh) strawberries with 2 3/4 cups water and 1/4 cup sugar. Bring to a simmer, and cook 8 to 10 minutes or until the strawberries have lost their color.

Strain

Pour the strawberry water through a fine mesh sieve, capturing the liquid in a clean bowl. Rinse the sieve and strain the strawberry water one more time so it&#39;s clear and free from particles. (Those strawberries can be eaten or discarded.) You should have about 2 3/4 cups (22 ounces) of strawberry juice. Set aside.

Slice the remaining pound of strawberries, and arrange them on top of the cold cream cheese layer. Return the dish to freezer.

Cool

Rinse the saucepan so it&#39;s clean. Combine 1/2 cup water and the agar powder in the pan. Whisk to dissolve the agar. Whisk in 2/3 cup sugar, and bring to a boil. Whisking frequently, simmer for 30 seconds to 1 minute, then remove from heat. Immediately whisk the strawberry juice into the agar mixture. This will cool it down slightly. Continue whisking occasionally, and let it cool until warm but not hot, about 15 minutes. (Keep an eye on it! If the agar begins to set, immediately pour it over the strawberries.)

Pour

When the agar feels lukewarm, remove the dish from freezer and carefully pour the strawberry &quot;jell-o&quot; over the strawberries. It will begin to set almost instantly upon contact with the cold berries and cream cheese. Keep in mind, where you pour the agar is where it will stay, so move around the dish as you pour so the gel layer is even.

Chill

Refrigerate until fully chilled, about 2 hours. Serve with vegan whipped cream.

I was so happy to find this recipe.  Thank you for your time creating it.v I've made it with both raspberries and blackberries, and cocowhip instead coconut cream and it turns out perfect and delicious.

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Strawberry Pretzel Salad

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Strawberry Pretzel Salad

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Top 6 strawberry pretzel salad recipes from across the web

The most viewed strawberry pretzel salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Pretzel Salad

Strawberry Jello Pretzel Salad

Jello Pretzel Salad

Easy Strawberry Pretzel Salad Recip...

Strawberry Pretzel Salad

Vegan Strawberry Pretzel Salad

The most viewed strawberry pretzel salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine