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This is the best strawberry pretzel salad recipe that produces a creamy, luscious and decadent dessert. I love it not only during the summer months, but every month.
The flavor of sweet and salty is what makes it. The buttered and baked pretzel crust is so delicious, I even use it for my no bake cheesecake - with fruit topping it's a winner.
I have tried making this with homemade whipped cream, but it does not hold up as well. None-the-less, it's still outstanding. If raspberries are your favorite fruit, please feel free to use them.
Just make certain you leave it in the refrigerator and the Jell-O is completely set. Enjoy this refreshing strawberry dessert.
I've heard folks call it the strawberry whip cream Jell-O dessert too. Whatever you call it - I say it's fresh and delicious.
- 1-1/2 cups crushed pretzels (use a blender)
- 4 TBS white sugar
- 3/4 cup butter, melted
- 1 cup white sugar
- 2 (8oz) package cream cheese, softened
- 1 (8oz) tub of whipped cream, thawed
- 6 oz. package strawberry Jell-O
- 2 cups hot water
- 4 cups sliced fresh strawberries
PREHEAT the oven to 350 degrees.
Mix the crushed pretzels, 4 TBS white sugar and melted butter together and press into a 9x13 pan. Bake for 10 minutes or until lightly toasted. Set aside and cool completely.
In a bowl, beat together the white sugar and cream cheese for 3 minutes. Fold in the whipped cream. Spread cream cheese mixture all the way to the edges on top of the cooled crust to form a seal so the Jell-O mixture that follows doesn't make the crust soggy.
While the crust is cooling, mix the hot water and Jell-O together and stir until dissolved. Let cool down to room temperature (or freeze for a few minutes; stirring often) and add the fresh strawberries.(You can freeze the fresh strawberries and add them right away to the hot Jell-O mixture after it is dissolved. See note below to complete dessert.)
If you don't have fresh strawberries, you may use frozen strawberries. Just add the frozen berries to the Jell-O after it is completely dissolved. Then pour over chilled cream cheese mixture. Refrigerate for another 3 hours or preferably overnight.