It’s a little cheeky calling this recipe a salad– it’s really a dessert. But there are strawberries in it, so does that make it count as a fruit salad? However you categorize it, Strawberry Pretzel Salad is delicious. And you’ll need enough ingredients to make it twice, because, trust me, it’s going to disappear fast.
A dessert salad needs to walk a fine line. It’s got to be able to be eaten with a meal as a side dish or after the meal as a dessert. This recipe accomplishes both! It has a good balance of flavors that will work before, during, or after a meal!
Let’s talk about how we make it.
There are three layers to this salad: we’ll start at the bottom. The bottom layer is a pretzel crust, similar to a graham cracker crust– we mix crushed hard pretzels with our Fresh Churned Cinnamon Honey Butter and push it into the bottom of a 9×13 dish.
The saltiness of the pretzel works well with the cinnamon sweetness of the Honey Butter, and balance out the other layers.
Strawberries and Cream
A great combination! Though in this case, it’s cream then strawberries.
Once the bottom pretzel layer has baked and cooled, mix the creamy middle layer. It’s made from cream cheese and whipped cream topping. Make sure to add vanilla to give it an extra boost of flavor.
Spread that layer on, and put it in the fridge to set.
The top layer is strawberry gelatin mixed with frozen strawberries. Stir it together, and pour it on top, then leave in the fridge to set up. It should take somewhere between an hour and two.
Now you’ve got a delicious, layered dessert salad!
Strawberry Pretzel SaladCourse: Snacks, Dessert
2 cups crushed pretzels
6 oz Fresh Churned Cinnamon Honey Butter, melted
8 oz package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
8 oz container frozen whipped topping, thawed
6 oz strawberry flavored gelatin
2 cups boiling water
20 oz frozen strawberries
- Preheat oven to 400° F.
- In a large bowl, combine crushed pretzels with melted Honey Butter and mix until combined. Press into the bottom of a lightly greased 9×13 baking dish.
- Bake at 400° for 8-10 minutes. Set aside and allow to cool completely.
- Meanwhile, make the middle layer. In a large mixing bowl, mix together cream cheese, powdered sugar, vanilla, and whipped topping, until combined and creamy.
- Spread over the completely cooled pretzel crust. Allow to set in the fridge for 30 minutes.
- Then, bring 2 cups of water to a boil. Pour over the gelatin and stir with a whisk. Add frozen strawberries and stir for a minute or two, until mixture has thickened slightly.
- Pour over the top of the cream cheese mixture. Cover and allow to set in the fridge.