Strawberry Pretzel Salad

Votes: 1

Time: 5 hours 20 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 307, total fat 19 G., saturated fats 11 G., proteins 4 G., carbohydrates 32 G., fiber 1 G., cholesterol 56 mg, sodium 281 mg, sugar 19 G.

There are several desserts in American cuisine that proudly bear the name "salad," but strawberry pretzel salad is the most unlikeable of them all! It's more like a cake made of three distinct layers: a bottom layer of salted pretzels, a middle layer of cream cheese, and a top layer of strawberry jelly with berries frozen inside. All three layers create a harmonious combination of contrasting textures and salty, sweet, and tart flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups mini pretzels (about 180 g)
0.5 cups of sugar
110 g unsalted butter, melted
220 g of cream cheese at room temperature
1 container (220 g) frozen whipped topping, such as Cool Whip, thawed
1 package (180 g) strawberry jelly, such as Jell-O
450 g strawberries, hulled and thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry, cream cheese, cream

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Place the pretzels, sugar, and butter in a food processor and pulse until pureed. Press into the bottom of a 9 x 13-inch (22 x 32 cm) glass baking dish and press into an even layer. Bake until set and slightly darkened, 10 minutes. Let cool slightly, about 10 minutes.
Meanwhile, wash the food processor, add the cream cheese, and pulse 5-6 times until softened, scraping down the sides of the bowl as needed. Transfer to a medium bowl and add the whipped topping, mixing with a spatula until smooth. Spread the filling over the cooled crust, right to the edges, so the crust is hidden. Refrigerate until completely set, about 30 minutes.

Bring 2 cups of water to a boil in a small saucepan. Remove from heat and add the strawberry jello mixture. Stir constantly until the gelatin dissolves, about 2 minutes. Add 2 cups of cold water and stir. Add the strawberries. Using a ladle, carefully spoon the jello mixture over the chilled cream cheese filling. Refrigerate until the jello sets, about 4 hours or overnight.
Cut into squares and serve the dessert cold.

Categories:

recipe / Calorie content of prepared meals / Food processor / Cold dishes / Summer dishes / Jelly / Fruit desserts / Creams, sauces, mousses, yogurts / Sweet pies, tarts and casseroles / Food Network - recipes / American cuisine