Vintage Strawberry Pretzel Salad Dessert Recipe Is Sweet & Salty (8 Ingredients) by Ann Marie G. Halstead
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If you've been to a potluck or summer family gathering, you've probably tried this fun, vintage strawberry pretzel layered dessert recipe. The salty pretzels, sweet cream cheese filling and fresh strawberries make an irresistible combination, especially during the hot summer months.
I'm not sure why some call it a salad, but I'm fine with whatever you want to call it, as long as we all can eat it. I'm making it for July 4th this year and adding some blueberries to the top!
To make this layered strawberry pretzel salad dessert recipe, you will need the following ingredients: butter, pretzels, granulated sugar, cream cheese and a tub of non-dairy whipped topping, fresh strawberries (read about the health benefits of strawberries) and strawberry flavored gelatin.
Never heard of strawberry pretzel salad? The "Strawberry Pretzel Salad" dates back to the 1960s, when the recipe appeared in the Brentwood Civic Club Cookbook, then a cookbook by Jell-O. "With its many different variations, the strawberry pretzel salad seems to be amongst the most popular [congealed salad]. The recipe is believed to have originated in the 1960s when the Joys of Jell-O cookbook was published," according to Southern Kitchen.
Serve this refreshing congealed southern summer strawberry salad for dessert or a sweet snack any time.
Cuisine: American / Southern
Prep Time: 12 minutes
Cook Time: 8 minutes
Chill Time: 4 hours
Total Time: 4 hours and 20 minutes
Servings: 16
Ingredients
Crust
- 1/2 cup (1 stick) butter, melted
- 2 1/2 cups finely crushed pretzels
- 3 tablespoons granulated sugar
Filling
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 8 ounces non-dairy whipped topping or homemade whipped cream
Topping
- 16 ounces fresh strawberries, hulled and sliced
- 3.4 ounces (1 small box) strawberry flavored gelatin
- 2 cups boiling water
Here's how to make it:
- To make the crust, combine the crushed pretzels, butter and sugar. Press into a 13x9-inch baking dish. Bake in a preheated 400-degree F oven for about 8 minutes. (A simple way to crush the pretzels is in a food storage bag with a rolling pin or heavy skillet.)
- For the filling, cream together the sugar and cream cheese. Fold in the whipped cream. Spread it over the cooled crust. (You could use fresh homemade whipped cream instead of non-dairy whipped topping.)
- To make the topping, whisk the gelatin into the boiling water. Stir to dissolve. Add the strawberries and stir to combine. Let the mixture sit for a few minutes to cool before pouring it over the cream cheese layer. Cover and refrigerate at least 4 hours to set before serving. Store the dessert covered in the fridge for up to four days.
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