Description
Easy Strawberry Pretzel Salad Recipe- Sweet & Salty Delight
Ingredients
Scale
- 7 ounces pretzel twists (about 5 cups)
- 1/3 cup granulated sugar (67g)
- 12 tablespoons unsalted butter, melted (170g)
- 16 ounces cream cheese, full-fat (454g)
- 3/4 cup granulated sugar (150g)
- 4 1/2 teaspoons fresh lemon juice (20g)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 1/2 cups heavy cream (340g)
- 1 1/2 tablespoons unflavored gelatin powder (15g)
- 2 1/3 cups water, divided (550ml)
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar (150g)
- 3 cups strawberries, halved (454g)
Instructions
- Crush pretzel twists and combine with 1/3 cup granulated sugar and melted butter. Press into a 9×13 inch baking dish and bake at 350°F (175°C) for 8-10 minutes. Let cool completely.
- Beat softened cream cheese with 3/4 cup granulated sugar until smooth. Stir in 4 1/2 teaspoons lemon juice, vanilla extract, and kosher salt. Whip heavy cream to stiff peaks and gently fold into the cream cheese mixture. Spread evenly over the cooled pretzel crust. Refrigerate.
- In a small saucepan, combine gelatin powder with 1/2 cup water and let bloom for 5 minutes. Heat remaining 1 2/3 cups water until hot. Whisk hot water into bloomed gelatin until dissolved.
- Blend strawberries with 1 tablespoon lemon juice and 3/4 cup granulated sugar until smooth. Pour the dissolved gelatin mixture into the strawberry puree and blend again until combined.
- Gently pour the strawberry gelatin mixture over the chilled cream cheese layer. Cover and refrigerate for at least 4 hours, or preferably overnight, until set.
Notes
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg