Name: Recipe for Strawberry Pretzel Salad
Ingredients: Crushed Pretzels (2½ cups, from 5 cups whole pretzels): Provide a salty, crunchy base that balances the sweet layers.; Sugar (1½ cups, divided: ¾ cup for crust, ¾ cup for filling): Sweetens the crust and filling.; Butter (¾ cup, melted): Binds the pretzel crumbs into a firm crust.; Cream Cheese (12 oz): Creates a rich, tangy layer.; Vanilla Extract (2 tsp): Enhances the filling with a warm note.; Cool Whip (12 oz): Adds a light, fluffy texture to the filling.; Strawberry Gelatin (6 oz, 2 packages): Forms a vibrant, fruity topping.; Boiling Water (2 cups): Dissolves the jello for a smooth base.; Cold Water (2 cups): Helps the jello set quickly.; Fresh Strawberries (3–4 cups, sliced): Add fresh, juicy flavor and texture.; Pretzels: Use gluten-free pretzels or crushed graham crackers for a different crust, though it will lose the salty contrast.; Sugar: Replace with coconut sugar or a sugar-free alternative, noting a slight flavor change.; Butter: Swap with vegan butter or margarine for a dairy-free version.; Cream Cheese: Use low-fat cream cheese or vegan cream cheese, though the texture may be softer.; Cool Whip: Substitute with homemade whipped cream (1½ cups heavy cream whipped with ¼ cup powdered sugar) or vegan whipped topping.; Jello: Use sugar-free strawberry jello or raspberry jello for a different berry flavor.; Strawberries: Swap with raspberries, blueberries, or mixed berries, or use frozen strawberries (thawed and drained).; Add-Ins: Mix ½ cup chopped nuts into the crust or sprinkle white chocolate shavings over the jello layer.; Vegan Option: Use vegan pretzels, vegan butter, vegan cream cheese, vegan whipped topping, and vegan-friendly jello.; Gluten-Free: Use gluten-free pretzels and ensure jello is gluten-free (most are, but check labels).

Description

Craving a dessert that’s a perfect blend of sweet, salty, creamy, and fruity? What if you could create a crowd-pleasing treat that’s as beautiful as it is delicious? Say hello to Strawberry Pretzel Salad! This classic layered dish features a crunchy pretzel crust, a creamy cream cheese filling, and a vibrant strawberry jello topping packed with fresh strawberries.

Ingredients

For the Pretzel Crust

Crushed Pretzels (2½ cups, from 5 cups whole pretzels): Provide a salty, crunchy base that balances the sweet layers.
Sugar (1½ cups, divided: ¾ cup for crust, ¾ cup for filling): Sweetens the crust and filling.
Butter (¾ cup, melted): Binds the pretzel crumbs into a firm crust.

For the Cream Cheese Filling

Cream Cheese (12 oz): Creates a rich, tangy layer.
Vanilla Extract (2 tsp): Enhances the filling with a warm note.
Cool Whip (12 oz): Adds a light, fluffy texture to the filling.

For the Strawberry Jello Layer

Strawberry Gelatin (6 oz, 2 packages): Forms a vibrant, fruity topping.
Boiling Water (2 cups): Dissolves the jello for a smooth base.
Cold Water (2 cups): Helps the jello set quickly.
Fresh Strawberries (3–4 cups, sliced): Add fresh, juicy flavor and texture.

Substitutions and Variations

Pretzels: Use gluten-free pretzels or crushed graham crackers for a different crust, though it will lose the salty contrast.
Sugar: Replace with coconut sugar or a sugar-free alternative, noting a slight flavor change.
Butter: Swap with vegan butter or margarine for a dairy-free version.
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, though the texture may be softer.
Cool Whip: Substitute with homemade whipped cream (1½ cups heavy cream whipped with ¼ cup powdered sugar) or vegan whipped topping.
Jello: Use sugar-free strawberry jello or raspberry jello for a different berry flavor.
Strawberries: Swap with raspberries, blueberries, or mixed berries, or use frozen strawberries (thawed and drained).
Add-Ins: Mix ½ cup chopped nuts into the crust or sprinkle white chocolate shavings over the jello layer.
Vegan Option: Use vegan pretzels, vegan butter, vegan cream cheese, vegan whipped topping, and vegan-friendly jello.
Gluten-Free: Use gluten-free pretzels and ensure jello is gluten-free (most are, but check labels).

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Instructions

Preheat and Prepare:
- Preheat the oven to 350°F (175°C).
- Lightly butter the bottom of a 9×13-inch baking pan to prevent sticking.
- Tip: Use a glass or metal pan for even baking, and consider lining with parchment for easier removal (butter the parchment lightly).
Make the Pretzel Crust:
- Crush 5 cups whole pretzels to yield 2½ cups crumbs (use a Ziploc bag and a rolling pin, wooden spoon, or your hands to crush them finely).
- In a medium mixing bowl, combine the crushed pretzels, ¾ cup sugar, and ¾ cup melted butter, stirring until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared pan, using a flat-bottomed glass or measuring cup for a compact layer.
- Bake for 10 minutes, or until lightly golden. Remove from the oven and let cool completely, about 20–30 minutes.
- Tip: Crush pretzels to a fine but slightly coarse texture for crunch, and press firmly to create a sturdy base.
Prepare the Cream Cheese Filling:
- In a large mixing bowl, use a hand mixer or stand mixer on medium speed to beat 12 oz cream cheese, ¾ cup sugar, and 2 tsp vanilla extract until smooth and creamy, about 1–2 minutes.
- Gently fold in 12 oz Cool Whip with a spatula until fully combined and no streaks remain, about 1 minute.
- Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring it reaches all edges to create a barrier that prevents the jello from seeping through.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and spread to the edges to keep the crust crisp.
Make the Strawberry Jello Layer:
- In a medium mixing bowl, dissolve two 3 oz packages of strawberry gelatin in 2 cups boiling water, whisking for 1–2 minutes until completely dissolved and clear.
- Add 2 cups cold water (or 1 cup cold water + 1 cup ice) and stir until the mixture cools slightly, about 1 minute.
- Stir in 3–4 cups sliced fresh strawberries.
- Refrigerate the jello mixture for 15 minutes, or until it begins to thicken but hasn’t set (it should be syrupy, not firm).
- Tip: Slice strawberries thinly for even distribution, and check the jello frequently to catch the right thickening stage.
Assemble the Layers:
- Carefully pour or spoon the thickened jello mixture over the cream cheese layer, distributing the strawberries evenly.
- Use a spoon to gently spread the jello if needed, ensuring it covers the entire surface.
- Tip: Pour slowly to avoid disturbing the cream cheese layer, and ensure the jello is thickened to prevent it from soaking into the filling.
Chill and Serve:
- Cover the pan with plastic wrap or a lid and refrigerate for at least 2 hours, or until the jello is fully set (overnight is ideal for best texture).
- Slice into 12–16 squares using a sharp knife, wiping clean between cuts for neat edges.
- Serve chilled, optionally garnished with extra whipped topping or strawberry slices.
- Tip: Chill for 4 hours or more for cleaner slices, and run the knife under hot water for precision cutting.