Strawberry Pretzel Salad (Printable Version)
Crunchy crust, silky cream, and fresh strawberries come together in a layered chilled dessert with a hint of vanilla.
# Ingredients Required:
→ Crust
01 -
198 grams small salted pretzels, lightly crushed (about 4 1/2 cups), plus extra whole for serving
02 -
37 grams granulated sugar
03 -
170 grams unsalted butter, melted
→ Cream Cheese Filling
04 -
227 grams cream cheese, at room temperature
05 -
150 grams granulated sugar
06 -
1/8 teaspoon kosher salt
07 -
480 milliliters cold heavy cream
08 -
1 teaspoon vanilla extract or vanilla bean paste
→ Strawberry Topping
09 -
2 (85 grams) boxes powdered strawberry gelatin
10 -
480 milliliters boiling water
11 -
454 grams fresh strawberries, thinly sliced (about 4 cups)
# Guide to Cooking:
01 -
Preheat the oven to 200°C. Combine crushed pretzels and granulated sugar in a food processor. Add melted butter and pulse until evenly mixed. Press the mixture firmly into the base of a baking pan. Bake for 8 to 12 minutes until set and slightly golden. Remove from oven and allow to cool.
02 -
Using a mixer, beat the cream cheese, granulated sugar, and salt until smooth and creamy. Gradually add cold heavy cream and vanilla extract, continuing to beat until stiff peaks form. Spread the cream cheese mixture evenly over the cooled pretzel crust. Refrigerate until firm.
03 -
Dissolve powdered strawberry gelatin in boiling water by whisking thoroughly. Arrange sliced strawberries evenly over the cream cheese layer. Gently pour the gelatin mixture over the strawberries to cover them. Refrigerate the assembled dish until the topping is fully set, approximately 4 hours.
# Extra Suggestions:
01 -
To achieve a firmer crust, ensure the butter is thoroughly mixed with pretzels and pressed firmly into the pan.