Without a doubt, my favorite desserts incorporate both salty and sweet. Whoever invented that combo deserves a medal in my book. It’s genius! When thinking of different desserts or sweet salads I could bring to all this summer’s gatherings, my mind kept coming back to one of my all-time favorites: Strawberry-Pretzel Salad. Let me show you how it is done and it may just become one of your faves too!
The first thing you want to do is get your topping ready. The reason for this is you want it to set in the fridge while you prep the other ingredients so it’s not runny. To make, grab two small boxes of strawberry gelatin, some boiling water and some frozen sweetened strawberries (thawed) and combine. (You’ll find the exact measurements in the recipe below!)
Next, it is time to make the crust. Crush up about 2 cups of pretzels and combine with melted butter and sugar. Bake at 350 for 10 minutes and then let cool.
For the final layer, whip together some cream cheese, whipped topping and sugar. (So good!) Spread that on top of your cooled pretzel crust and pop in the fridge.
Once your topping is semi-set, spread it carefully on top of the filling. Don’t rush this step; it’s way easier to spread when it’s semi-set.
Chill in the fridge for 4-6 hours, then remove and slice into squares. Your family and guests won’t be able to get enough of this sweet, salty, creamy delight!
- 2Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack.
- 3In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set.
- 4Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.