Description
Strawberry Pretzel Salad is a unique dessert, often classified as a “salad” despite being more like a layered dessert bar
Ingredients
For the Crust:
- 4 cups pretzel sticks, divided (1 cup reserved for brining)
- 1/4 cup dill pickle brine
- 1/4 cup water
- ½ cup melted unsalted butter
- ⅓ cup packed light brown sugar
For the Cream Cheese Filling:
- 1 ½ cups heavy cream
- 8 ounces cream cheese, softened
- 8 ounces sour cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/8 teaspoon dill pickle powder
For the Strawberry Topping:
- 6 ounces strawberry-flavored gelatin powder
- 2 cups boiling water
- 1 pound fresh strawberries, stemmed and sliced, with 1/4 pound reserved
- Dill Pickle Brine 1/8 cup (optional, for brining strawberries)
- Water 1/8 cup (optional, for brining strawberries)
- Finely chopped fresh dill, for garnish (optional)
Instructions
Step 1: Brine the Pretzels (and Optional Strawberries). In a small bowl, combine the dill pickle brine and water for the pretzels. Add 1 cup of the whole pretzel sticks. Let them soak while you prepare the other ingredients. If brining strawberries, combine the separate brine ingredients in a separate small bowl, and add the 1/4 lb of thinly sliced strawberries.
Step 2: Preheat Oven and Crush Pretzels. For the crust: Preheat the oven to 350°F (175°C). Drain the brined pretzels very well. Crush the remaining, non-brined pretzels in a large resealable plastic bag with a rolling pin.
Step 3: Combine Crust Ingredients. Stir together the crushed pretzel crumbs, drained and crushed brined pretzels, melted butter, and brown sugar in a large bowl.
Step 4: Press Crust into Dish. Press the mixture evenly into the bottom of a 9×13-inch baking dish.
Step 5: Bake Crust. Bake until lightly crisp and browned, 12 to 14 minutes.
Step 6: Cool Crust. Transfer to a wire rack to cool completely, about 30 minutes.
Step 7: Make Cream Cheese Filling – Whip Cream. 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. 1
Step 8: Beat Cream Cheese Mixture. Beat the cream cheese, sour cream, sugar, vanilla extract, and dill pickle powder 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.
Step 9: Combine Whipped Cream and Cream Cheese. Transfer the cream cheese mixture to the bowl with the whipped cream and fold to combine.
Step 10: Spread Filling over Crust. Spread evenly over the cooled pretzel crust.
Step 11: Chill Filling. Chill in the refrigerator until firm, about 1 hour.
Step 12: Make Strawberry Topping. Stir together the gelatin powder and boiling water in a large bowl until dissolved.
Step 13: Add Strawberries to Gelatin. Stir in the non-brined sliced strawberries. If using brined strawberries, drain them very well and add them now.
Step 14: Chill Topping. Chill in the refrigerator, uncovered, until partially set, about 1 hour.
Step 15: Add Topping to Salad. Carefully spoon the strawberry mixture over the cream cheese layer.
Step 16: Chill Completely. Chill until set, about 2 hours or overnight.
Step 17: Serve. To serve, cut into squares. Serve chilled. Garnish with fresh dill (optional
