This strawberry pretzel salad immediately takes me back to my grandmother's home in the summer. Those Always Shown at the Family Fair and I knew what I mean: The dessert is going to finish dinner. Is the salty pretzel crust, sweet cream cheese layer and bright strawberry jello filled with fresh berries? Still one of my favorite comb. It's easy on the budget, easy and so the dance is delicious. If you are going to a stomach, BBQ or Holiday dinner, this strawberry pretzel salad is always a safe (and very popular!).
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Easy strawberry pretzel salad recipes
This is not your average “salad”… this is a layered dessert that starts with the saline-sweet pretzel crust, which I bake until golden and crisp. Then, I spread on a fluffy cream cheese and whipped cream layer (just as you can find No-Beck Chizke), Then add on the strawberry jello mixed with fresh berries. Cold until it is set and cut into the most beautiful, most refreshing treat. This is the easiest dessert to make a homemade strawberry preitzel salad and you do not need any fancy skills or ingredients to pull it.
Strawberry Pretzella Salad
- 2 Cup Small salty pretzel (Chiru, (110 g) $ 0.59)
- ¼ Cup Brown Marg (45 g, $ 0.14)
- ½ Cup Butter (Melted, (113 g) ($ 0.99)
- 8 Burden Cream cheese (Room temperature, $ 1.76)
- ¼ Cup Powder (25 g, $ 0.06)
- 1 Tsp Vanilla arc ($ 0.20)
- 1 ½ Cup Heavy cream (12 ounces, $ 2.53)
- 6 Burden Strawberry flavored gelatin ($ 1.48)
- 2 Cup Boiling water (16 ounces, $ 0.00)
- 1 Lb Fresh strawberries (Chopped, (450 g) $ 2.42)
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Collect all the ingredients and heat the oven to 350 ° F.
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In the Food processor, combined with the pulse pretzel and brown sugar to the pulse until the chin.
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Add the melted butter and pulse a few more times to the mixture evenly moistening.
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Press the crust mixture tight and evenly at the bottom of the 8 × 8 baking dish containing parchment. Bake for 10 minutes until the golden brown. Remove and let it cool completely.
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In the mixing bowl, use a hand-mixed cream cheese, powdered sugar and a hand mixer to win together.
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Add the heavy cream to the cream cheese mixture and win until smooth and completely combined. Spread this mixture evenly on the cooled pretzel crust. Refrigerate for at least 1 hour.
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In the medium bowl, stir in boiling water without completely dissolving the strawberry gelatin powder. Put the raw eggs in the fridge for about 30 minutes in the consistency of whites*.
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Gently fold the chopped strawberries in a thick strawberry gelatin. Pour this mixture evenly on the cold cream cheese layer. Return the dish to the refrigerator and cool for 2 to 4 hours or until the jello is completely set.
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Serve the slices and chillies. Enjoy!
We see how it is Calculate the recipe costs here??
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Food processor
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Hand mixer
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2 mixing bowls
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8 × 8 ”baking dish
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Parchment
*Keep an eye on the jailo when it is cold;; Once it looks like a raw egg punch, it is ready to mix in strawberries. It ensures that berries do not sink.
Service: 1SlicesCalories: 507KcelCarbohydrates: 47GProtein: 6GFat: 34GSodium: 484MillilgramFiber: 2G
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At nutrition disconnection.
How to make strawberry pretzel salad step-by-step
Collect all your ingredients and heat the oven to 350 ° F.
Make a pretzel base: In the food processor, add 2 cups (110 g) small saline prehezel and 3 cups brown sugar. The pulse until combined, but still quite strong. The mixture should still have some visible parts of the pretzel.
In a food processor, add salted salt butter and pulse a few more times until combined. This mixture should appear evenly moisture with visible pieces of the entire pretzel.
Bake the base: Pour the pretzel mixture in the parchment-astral 8 × 8 baking dish. Use your hands to press the crust mixture tight and evenly to the bottom of the dish. It should be a similar thickness on all sides. Bake the armor for 10 minutes until golden brown.
Remove the baking dish from the oven and let the crust cool completely as you go to the next step.
Make a whipped cream cheese: In the meantime, use a hand mixer to extract 8 ounces of room-tepper cream cheese, 1 cup of powder sugar and 1 tsp vanilla extract in the mixing bowl.
Now, add 1 ½ cup heavy cream to the cream cheese mixture and win until smooth and combined.
Spread the whipped cream cheese layer on Cold Pretzel crust and refrigerate for 1 hour.
Make Jailo: In a medium-sized mixing bowl, add 6 ounces of strawberry-flavored gelatin and add 2 cups of boiling water. Mix the gelatin without completely dissolving. Keep the mixture in the fridge for 30 minutes until the raw eggs are thicker in consistent with the umpires. Keep a close look at your jailo, once it looks like raw egg punch, it is time to mix in fresh strawberries.
Once the jello looks like raw egg punch, gently fold in 1 LB of chopped fresh strawberries.
Combine the pretzel salad: Insert the strawberry gel mixture on the cooling cream cheese layer. Put the dish in the fridge and cool for about 2-4 hours or until the jello is completely set.
Service: Once the jello is set, cut your strawberry prezel salad in 9 slices and serve cool! Enjoy.
- Slice with care. I recommend using a sharp knife to cut clean slices. I also like wiping the blade during the cut to help keep the layers properly. Use a flat spatula to remove each piece from the baking dish gently. The parchment paper should be prevented to stick to the paper and make it easier to remove the slices first without confusion.
- Add fresh fruit or cashew nuts?? If you have any, you can decorate each slices before serving with some fresh chopped strawberries or chopped nuts for extra textures and color. Some Slived almonds, chopped walnuts or Candid Pakens Will be nice!
- Add right. I will never reject this strawberry jello pretzel salad, even if it was given. But I must say, it adds wonderfully with a cup of coffee or ised tea. 😋
- Dress! I am sometimes on top of each slice with some Homemade whipped cream For the holidays. Rimzim will also be a dream on top of some melted milk chocolate. Yes.
Storage and further instructions
If I want to move this party or event, I will prepare 24 hours in advance and keep it cool in the fridge until it is time to serve. Just be sure to cover the plastic rap so that the upper part does not dry out.
To accumulate the remaining remaining, I cover the dish or transfer the slices to airtight containers and refrigerate for up to 4 days. In the first two days, the pretzel armor is the most crisp, but even if it is a bit soft after that, it has a great taste. I do not recommend freezing this pretzel salad because the cream and jello layers usually do not keep it well after melting.