Strawberry Pretzel Salad
Try this healthy strawberry pretzel salad, an elevated take on a classic. Naturally sweetened, salty, creamy, and crunchy, it’s always a hit for gatherings, potlucks, or dessert!
- Prep Time: 40 minutes
- Cook Time: 2 Hours
- Total Time: 2 hours 40 minutes
- Yield: Serves 9
- Category: Dessert
- Method: Mix, No-Bake, Chill
- Cuisine: American
Ingredients
Scale
- 5 cups salted mini pretzels (250g)
- 4 Tbsp butter, melted (56g)
- ¼ cup maple syrup (80g)
cream cheese layer:
- 1 cup heavy whipping cream (238g)
- 8 oz cream cheese, room temp (244g)
- 2 tsp vanilla (8g)
- ¼ cup maple syrup (80g)
strawberry layer:
- 5 cups fresh or frozen strawberries, halved (925g)
- ¼ cup maple syrup (80g)
- 1 Tbsp lemon juice (15g)
- 3 Tbsp gelatin (Perfect Supplements gelatin is my fav!) (21g)
- 1 cup water (237g)
Instructions
- Measure pretzels into a food processor and turn on high until you have a mixture of crumbs, about 2 minutes.
- Add the melted butter and maple syrup and pulse several times until everything is well combined.
- Press the pretzel mixture VERY WELL into the bottom of a 9×9 or 8×11 baking dish as tightly as you can; bake at 375 for 10 minutes. Allow to cool completely, about 5 minutes at room temp, then 10 in the freezer.
- Once you move the base layer to the fridge, next make the cream cheese layer.
- Wipe out the crumbs from the food processor and measure 1 cup of heavy whipping cream into the food processor.
- Turn on high for 10-second intervals until you have whipped cream. It took me about 10 cycles, at 10 seconds each. Be careful to not overwhip or you’ll start to get butter! Scoop whipped cream out into a large bowl.
- Put cream cheese into the food processor and add vanilla and maple syrup. Process on high until the cream cheese is very smooth and creamy, about 1 min. Scoop the cream cheese into the whipped cream and very gently fold together using large sweeping motions from the outside of the bowl to the inside of the bowl.
- You’ll need to “sweep” the outside of the bowl while turning the bowl about 6 times in order to incorporate. Be careful not to over-stir or you’ll lose that whipped cream!
- Spoon over the cooled pretzel layer and place in the fridge and set a timer for 30 minutes.
- When the timer beeps, make the strawberry jello. Combine fresh or frozen strawberries, maple syrup, and lemon juice in a large saucepan. Bring just to a boil, then remove from the heat. Use a potato masher or wooden spoon to break down the strawberries, if desired.
- Measure 1 cup of water and sprinkle gelatin over it. Allow it to bloom for about 30 seconds, then whisk well.
- Pour the gelatin into the hot strawberries and whisk quickly until it’s dissolved. If there are any clumps of gelatin in the strawberry mixture, remove them and add a pinch of gelatin to compensate.
- When berries are still warm to touch BUT NOT HOT, pour over white layer and place in the fridge until it’s firmed up, at least 2 hours. Slice and enjoy!
Notes
- If you want to double the white filling, just use 16 oz cream cheese, 16 oz heavy whipping cream, etc.
- When doubling the jello, add 1 ½ cups water to fresh or frozen strawberries. Measure ½ cup water in a measuring cup, set aside. Bring the strawberries to a boil, remove from heat, let cool for 5 minutes. Sprinkle the gelatin over the water, let bloom for 5 minutes. Whisk well. Pour the gelatin into the warm berries and whisk well to combine. When the berries are still warm to the touch BUT NOT HOT, pour over the white layer.
Find it online: https://dontwastethecrumbs.com/strawberry-pretzel-salad/
