Strawberry Pretzel Salad
Strawberry pretzel salad is a three layered dessert that consists of a pretzel crust, a no-bake cheesecake filling, and a strawberry jello topping.
Overview
- Skill Level: Beginner
- Components Used: No-Bake Cheesecake Filling
If you aren’t familiar with this dessert, you might be wondering “how is this a salad?” All I can say is that this is what it is most commonly called! Though I have also heard it referred to as strawberry pretzel bars, strawberry pretzel dessert, and strawberry pretzel delight!
This is one of those really classic church cookbook, potluck style recipes. And I think it became really popular around the 50’s to start calling anything that involved fruit with gelatin and/or whipped cream, and especially if it was layered or molded, a “salad.”
What is Strawberry Pretzel Salad?
Strawberry pretzel salad involves three distinct layers: a pretzel crust, a cream cheese filling, and a strawberry jello topping.
The contrast of the crunchy and salty crust, with the creamy cream cheese filling, and the bright and tart strawberry jello topping hits every flavor and texture note!
What Makes this Version the Best?
There are many recipes out there for this dessert and most all of them are the same. And they’re good! However, I am always missing a bit of tartness that I think it needs to really brighten it up.
In my version I add lemon juice and zest the the cream cheese filling. This acidity really enhances the tartness of the strawberry layer and in my opinion makes it so much better!
Most classically the cream cheese filling also calls for a store bought whipped topping, like cool whip, to be folded into the cream cheese. However, it is just as easy and even more delicious to use heavy cream to set the filling. Because, why not?!
How to Make Strawberry Pretzel Salad
The dessert is made essentially in 3 parts: the pretzel crust, the cream cheese filling, and then the jello layer.
However, the order in which you do this is going to make the work flow so much easier.
I start by mixing the jello so it has time to cool because you do not want to add it when it is warm at all. Then I make the crust, then the filling, then chop and add the strawberries.
Once you have the whole dessert assembled you want to let it chill completely before slicing it. This should take about 2 hours, but longer is always better. This way you can maintain those perfect layers.
How to Keep the Crust from Getting Soggy
One of the most common issues people have with this dessert is the pretzel crust getting soggy. Here are my tips to prevent that.
- Bake the crust until it is firmly set and toasted.
- Make sure you cool the crust completely before adding the cheesecake layer.
- Do not let it sit out of the fridge. The cheesecake layer will start becoming soft and will turn the crust soggy.
MORE RECIPES FROM BAKER BETTIE!
If you enjoyed this recipe, you might like to try these other delicious strawberry recipes.
Strawberry Pretzel Salad
Strawberry pretzel salad is a three layered dessert with a pretzel crust, a no-bake cheesecake filling, and a fresh strawberry jello topping.
Ingredients
For the Jello Layer
- 170 grams (6 ounces) strawberry gelatin powdered mix
- 480 grams (2 cups, 480 milliliters) boiling hot water
- 450 grams (1 pound) fresh strawberries *see note for using frozen
For the Crust
- 150 grams (4 heaping cups) pretzels
- 85 grams (6 tablespoons) butter, melted (unsalted or salted)
- 50 grams (¼ cup) granulated sugar
For the Cream Cheese Layer
- 227 grams (8 ounces) cream cheese, room temperature
- 100 grams (½ cup) granulated sugar
- 1 tablespoon lemon zest *optional
- 2 tablespoons lemon juice *optional
- 235 grams (1 cup, 240 milliliters) cold heavy cream *see note for using Cool Whip
Instructions
- Preheat the oven to 350°F/175°C.
- Mix Jello: Start by mixing the jello so it has time to cool. Pour the strawberry gelatin powdered mix (170 grams/ 6 ounces) into a medium mixing bowl. Pour in the boiling hot water (480 grams/ 2 cups) and whisk together until well combined. Make sure all of the powder is mixed and dissolved. Set aside while you work on the other layers.
- Make Crust: Place the pretzels (150 grams/ 4 heaping cups) into a large zipper bag and use a rolling pin to roughly crush them. Alternatively, you could put them in a bowl and break them up by hand. I don't recommend using a food processor as they will turn to powder. Pour the crushed pretzels into a mixing bowl and add the melted butter (85 grams/ 6 tablespoons) and the granulated sugar (50 grams/ ¼ cup). Stir until well combined.
- Bake Crust: Pour the prepared crust mixture into an un-greased 9 x 13 inch (23 x 33 cm) pan. This can be glass, ceramic, or metal. I prefer to use glass so you can see all of the layers. Spread the crust mixture evenly in the bottom of the pan (it will just barely cover the bottom) and use the bottom of a measuring cup or your hands to firmly press it down until it is in a thin even layer. Bake for about 12 minutes until set and toasted. Allow to cool completely before adding the filling.
- Make Cheesecake Filling: In a large mixing bowl with a hand mixer, or in the bowl of a stand mixer fit with a paddle attachment, whip the room temperature cream cheese (227 grams/ 8 ounces) on medium speed until fluffy- about 30 seconds. Add the granulated sugar (100 grams/ ½ cup), lemon zest (1 tablespoon), and lemon juice (2 tablespoons), if using, to the bowl and mix until incorporated. Add the cold heavy cream (235 grams/ 1 cup) and mix on medium/high speed until very thick and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally.
- Add Filling to Crust: Once the crust is completely cooled, dollop the filling over the top of the crust and use an offset spatula to spread it evenly over the crust, making sure you go all the way to the edge of the pan to create a seal so the top layer doesn't seep through to the crust. Place in the refrigerator.
- Cut Strawberries: Cut the tops off the fresh strawberries (450 grams/ 1 pound) and slice into thin strips. Take the pan out of the refrigerator. To top, you have two options: you can stir the strawberries into the jello completely and then pour that on top of the cream cheese layer. Or if you want to place the strawberries individually so they are nicely lined up like I did in the video, I recommend placing them first and pressing them gently into the cream cheese filling and then very carefully pouring the jello over the top. (Note: I placed them after pouring the jello in the video, but this way is much easier).
- Chill: Place the strawberry pretzel salad in the refrigerator to set completely, for at least 2 hours, before slicing.
- Store uneaten dessert covered in the refrigerator for up to 3 days. Avoid leaving it sit out of the refrigerator for too long or the crust starts to get soggy.
Notes
*Some versions of this recipe call for frozen sliced strawberries to be used instead of fresh strawberries. If you want to use frozen, thaw in the refrigerator before mixing into the gelatin. For the gelatin powder, use 2- 10 ounce packages and the same amount of water listed.
*The lemon juice and zest is optional and is not called for in most versions of this recipe. I find that it really brings out the brightness of the strawberry topping.
*Traditionally, frozen cool whip topping is used instead of the heavy cream. If you prefer to use that, use an 8 ounce container and thaw it before mixing it in. You do not need to mix as long as you do when using heavy cream.
TIP: My biggest tip for making sure the crust does not become soggy is to make sure it is completely cooled before adding the cream cheese layer and do not leave it out of the refrigerator.
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3 Comments on “Strawberry Pretzel Salad”
How do I freeze this dish for use later?
My strawberries are very tart. Should I add sugar to them before I place on topping?
Yes, I would mix in a little and let it sit for a few minutes before topping.