Strawberry Pretzel Salad

The Sweet and Savory Life

This is a classic strawberry gelatin salad with a salty pretzel crust and sweet cream cheese filling. Cooks started making it in the 1960s and usually served it in a large baking dish. For entertaining, I think it works well to place it into canning jars to make individual servings. They are cute single servings that people love. However, make extras because one is never enough!

I chose to use canning jars to make this salad because you can bake the pretzel crust in them. Also, they are clear, which means that you can see the pretty salad through the glass. If you want to use other clear glass containers, make sure they are heat-safe for baking the crust. If you can find half-sized jars (4 or 8 ounces), as shown below, they will work best because it is easier to keep the ingredients in proportion to one another.

Garnish the jars with mint or other edible mini leaves. Also, consider adding flags to make a patriotic dessert to serve on Memorial Day or Independence Day. But this salad jells with people anytime, so consider making it to eat during the winter holidays, too.

Strawberry Pretzel Salad

Ingredients
Crust

• 2 cups pretzels, crushed (for a gluten-free dessert, use gluten-free pretzels)
• 1/2 cup unsalted butter, melted
• 3 tablespoons sugar
• 24 1/2 pint-size canning jars (or use another 1-cup size heat resistant container)
• Creamy Filling
• 12 ounces cream cheese, softened (1 1/2 bars)
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups whipping cream
• Strawberry Topping
• 6 ounces strawberry gelatin
• 2 cups boiling water
• 20 ounces fresh strawberries, chopped (about 4 cups)
• 2 tablespoons granulated sugar

Directions
Crust

1. Preheat the oven to 375 degrees F.
2. Add the pretzels, butter, and sugar to a food processor and process until the pretzels are finely chopped. (See note below for making the crust by hand.)
3. Place a tablespoon of the crust mixture into each canning jar. Then tamp down the crumbs with a hand tamp or small cup or glass that will fit inside the jar. Place the jars on a cookie sheet with sides (to prevent them from sliding off when removed from the oven).
4. Bake for 8-10 minutes or until the crust starts to brown. Remove from the oven and cool.

Creamy Filling

1. Place the cream cheese, sugar, and vanilla into a mixing bowl and beat until light and fluffy. Add the whipping cream and beat for a couple of minutes until smooth.
2. Spread the mixture over the cooled crusts in the jars. Place the jars into the refrigerator for about 30 minutes to set the cream cheese.

Strawberry Topping

1. Bring the water to a boil and then pour it into a heat-safe bowl and add the gelatin. Stir until the sugar dissolves. Set aside to cool for a few minutes, and then place it in the refrigerator to chill.
2. Wash, drain, and chop the strawberries and place them in a bowl with 2 tablespoons of sugar. Stir.
3. After 30 minutes, remove the jars from the refrigerator and spoon the chopped strawberries over the cream cheese mixture, dividing the strawberries between the jars.
4. Then spoon the gelatin over the strawberries in the jars, dividing it between them.
5. Chill for 4 hours or overnight.

Sweet and Savory Notes

Gluten-Free

• The dessert can be made gluten-free by substituting gluten-free pretzels for regular pretzels. Always check that you are using gluten-free brands for the other items in this recipe.

Making the Crust by Hand

• Place a few pretzels into a gallon-sized freezer bag and squeeze out all the air. Seal the bag. Roll a rolling pin over the bag to crush the pretzels. You may have to repeat rolling over the pretzels a few times. Pour the crushed pretzels into a bowl and repeat the process until all pretzels are crushed. Then whisk the sugar into the pretzel and mix. Add the butter and stir until well mixed.
• Use the Freezer to Chill the Layers Faster.
• You can speed up this dessert prep time by cooling the layers in the freezer, which will take less time than the refrigerator. Also, when the dessert is finished, place all the jars into the freezer for about 45 minutes. Check that they are chilled before serving. Don’t leave them in the freezer longer than 45 minutes, or they might freeze.

For more recipes as well as entertaining and lifestyle hints, visit Rynn’s blog.