Blog

Get ready to take a trip down memory lane with our nostalgic Layered Strawberry Pretzel Salad! This classic American dessert has been making sweet appearances at family gatherings, potlucks, and holiday feasts for generations. Originating in the mid-west, it became popular in the 1960s when Jell-O salads were all the rage. With its bright colors and sweet and salty flavors, it is a dish that holds a special place in many hearts.

Our version of this iconic dessert is unique and special. We’ve managed to preserve the crunchiness of the pretzel crust, the creaminess of the cream cheese layer, and the sweet, fruity burst of the strawberry gelatin, all the while enhancing the flavors with our secret ingredient – a dash of cinnamon. This unexpected spice gives an added warmth and complexity to the already delightful taste profile.

The Layered Strawberry Pretzel Salad is a taste spectacle, offering a playful mix of sweet and salty, creamy and crunchy. Imagine a bite that begins with the crumbly, salty pretzel crust followed by a lusciously smooth cream cheese layer and finally, a sweet, tangy strawberry gelatin that leaves you craving for more. This dessert salad is perfect for serving at backyard summer parties, a picnic, or as a refreshing dessert after a heavy meal. It’s a treat that is sure to delight all your senses! So, let’s get started on this journey of flavors.

Main Ingredients

• 2 cups pretzels (crushed)
• 3/4 cup butter (melted)
• 3 tablespoons granulated sugar (for crust)
• 8 ounces cream cheese
• 1 cup granulated sugar (for cream cheese layer)
• 1 teaspoon vanilla extract
• 2 cups whipped cream
• 6 ounces strawberry flavored gelatin
• 2 cups boiling water
• 2 cups frozen strawberries (thawed and sliced)

Seasonings and Spices

• 1/2 teaspoon cinnamon (for crust)

Optional Toppings

• 1 cup fresh strawberries (sliced)
• 1/2 cup whipped cream
• a few mint leaves (for garnish)

Preparation

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
   Tip: Preheating the oven ensures that your dessert cooks evenly.
2. Crush the pretzels in a food processor until they are fine crumbs. If you don’t have a food processor, you can also put the pretzels in a plastic bag and crush them with a rolling pin.
   Tip: You want the pretzels to be finely crushed so they form a nice, firm crust.
3. Melt the butter in a microwave-safe bowl. Mix in the crushed pretzels, 3 tablespoons of granulated sugar, and the cinnamon. Press the mixture into the bottom of a 9×13 inch baking dish.
   Tip: Make sure the mixture is spread evenly in the dish to form a uniform crust.

Cooking Instructions

1. Bake the pretzel crust in the preheated oven for 10 minutes. Remove from the oven and let it cool completely.
   Tip: Keep an eye on the crust to ensure it doesn’t overcook. It should be golden brown when done.
2. In a large bowl, beat together the cream cheese, 1 cup of granulated sugar, and vanilla extract until smooth. Fold in the 2 cups of whipped cream. Spread the cream cheese mixture over the cooled pretzel crust, making sure to seal the edges to prevent the gelatin from seeping through.
   Tip: Spreading the cream cheese mixture to the edges ensures the gelatin layer stays separate, preserving the dessert’s layered look.
3. In a separate bowl, dissolve the strawberry gelatin in the boiling water. Stir in the frozen strawberries until the mixture begins to thicken. Pour the gelatin mixture over the cream cheese layer.
   Tip: The frozen strawberries will help cool the gelatin quickly and keep it from melting the cream cheese layer.
4. Refrigerate the dessert until the gelatin layer is set, about 2 to 3 hours.
   Tip: Don’t rush this step. The gelatin needs time to fully set to achieve the right texture.

Finishing Touches

1. Right before serving, top the dessert with the fresh strawberries, 1/2 cup of whipped cream, and a few mint leaves for garnish.
   Tip: Adding the toppings right before serving keeps them fresh and vibrant, enhancing the dessert’s presentation.
2. Cut the dessert into squares and serve chilled.
   Tip: Using a hot, wet knife will make it easier to cut through the gelatin layer.