Best Strawberry Pretzel Salad Dessert Recipes

STRAWBERRY RHUBARB PRETZEL SALAD

Steps:

• Place an oven rack in the middle position and preheat to 325 F degrees.
• For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
• For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
• Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
• Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
• To serve, grab a big spoon and dig in.

BEST STRAWBERRY PRETZEL SALAD (DESSERT!)

Steps:

• Preheat oven to 350°F. Set out a 9 x 13 inch baking dish and a mixing bowl. Grease the baking dish and set aside. In the bowl, mix the strawberry jello with 2 cups boiling water, stirring until completely dissolved. Set aside to cool to room temperature.
• Meanwhile, crush enough pretzels to fill 2 cups. You can chop them, place them in a zip bag and beat them with a rolling pin, to quickly pulse them in a food processor. Then chop the pecans.
• Place the crushed pretzels, chopped pecans, ¼ cup + 1 tb sugar in the baking dish. Pour the melted butter over the top, then toss well to coat the pretzels. Press the pretzel mixture into a tight even layer and bake for 10 minutes.
• Set out a clean mixing bowl. Use an electric hand mixer to beat the cream cheese with the remaining ½ cup sugar, until light and fluffy. Gently fold in whipped topping until completely smooth and even. Set aside.
• Trim the tops off the strawberries, then thinly slice. Separate out one-third of the strawberry slices and finely dice (to fill in the cracks.) Then mix all the berries together.
• Once the pretzel layer has cooled to room temperature, spread the cream cheese filling over it, in an even layer. Spoon the fresh sliced (and diced) strawberries evenly over the cream layer.
• Pour the cooled strawberry jello mixture over the fresh strawberry layer. YOU DO NOT HAVE TO USE IT ALL. I usually pour about three-quarters of the liquid jello over the berries, so they are all completely coated in jello, but not floating in it. This creates a better berry-to-jello ratio, in my humble opinion. (It's a matter of personal preference, so use as much of the jello as you like.)
• Refrigerate until the jello is set, usually 2-3 hours. Cut and serve cold.

STRAWBERRY PRETZEL DESSERT

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

PRETZEL STRAWBERRY DESSERT

Steps:

• In a bowl, combine the pretzels and butter. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until set. Cool on a wire rack. In a bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cooled crust. Refrigerate until chilled., Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice if necessary to measure 1 cup; stir into gelatin mixture. Refrigerate until partially set. Stir in reserved pineapple and strawberries. Carefully spoon over filling. Cover and refrigerate for 3-4 hours or until firm.