I didn’t grow up eating strawberry pretzel salad. I first encountered it at a friend-of-a-friend’s house some years ago while home in Chicago.
Initially, I was perplexed: This “salad” consisted of a pretzel crust, cream cheese filling, strawberries and Jell-O. Then I tasted it — and I was hooked after one bite. It’s salty, creamy and fruity, all at once. The dish has remained implanted in my memory ever since, and now I’m elated to share it with you.
Ingredients
For the pretzel crust
- 8 ounces (227 grams) pretzel sticks
- 1/4 cup (50 grams) granulated sugar
- 12 tablespoons (1 1/2 sticks/170 grams) unsalted butter, melted and cooled
For the cream cheese filling
- 8 ounces (227 grams) cream cheese, preferably Philadelphia brand, at room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract (may substitute with almond extract, Grand Marnier, kirschwasser or balsamic vinegar)
- 2 cups (480 milliliters) cold heavy cream
For the strawberry topping
- 2 (3-ounce/85-gram) boxes strawberry flavored gelatin, such as Jell-O brand
- 2 cups (480 milliliters) boiling water
- 1 pound (454 grams) fresh strawberries, hulled and thinly sliced
Step 1
Make the crust: Position a rack in the middle of the oven and preheat to 400 degrees.
In a food processor, pulse the pretzels and sugar until coarsely ground. Add the melted butter and pulse until combined. Transfer the pretzel mixture to a 9-by-13-inch baking pan and, using the bottom of a measuring cup, press into an even layer. Bake for about 10 minutes, until the crust is fragrant and just beginning to brown around the edges. Transfer to a wire rack and let cool slightly, about 20 minutes.
Step 2
Make the cream cheese filling: Clean out the food processor. Add the cream cheese, sugar and vanilla and process until smooth, about 5 seconds. Add the heavy cream, pulse a few times and then process until thickened, about 30 seconds. Do not over process. Spread the cream cheese mixture evenly over the cooled crust, making sure to go all the way to the edges of the pan to completely cover the pretzels. Refrigerate until set, 30 minutes to 1 hour.
Step 3
Make the strawberry topping: While the cream cheese is setting, place the strawberry gelatin in a large liquid measuring cup or a medium bowl. Add the boiling water and whisk until the gelatin is dissolved. Refrigerate, uncovered, until it cools to at least 70 degrees, about 30 minutes. (It may start to thicken slightly, but do not let it fully set.)
Step 4
Assemble the dessert: Scatter the sliced strawberries over the cream cheese filling and pour the strawberry gelatin over them. Refrigerate uncovered until firmly set, at least 4 hours and up to overnight. Cut into rectangles and serve chilled.
Nutrition Information
Per serving (one 2-by-3-inch slice), based on 16
Calories: 333; Total Fat: 25 g; Saturated Fat: 15 g; Cholesterol: 79 mg; Sodium: 257 mg; Carbohydrates: 26 g; Dietary Fiber: 1 g; Sugar: 13 g; Protein: 3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.