Dessert strawberry pretzel salad with a salty pretzel crust, creamy cheesecake-like filling, and a fresh strawberry gelatin topping.
I’ve discovered one downfall to living in a home where the temperature is kept at over 68 degrees in the winter – dehydration. I have been dried up like a fall leaf ever since I got to my parents and I consider myself someone who drinks a decent amount of water.
Don’t get me wrong I am not complaining about not needing to wear layers all the time (sometimes supplemented with a blanket), but didn’t anticipate the extra water that a couple extra degrees would suck up. Guess I need to pump up the water intake… and water is in Jell-O gelatin right? (Woo look at that transition!)
This “salad” isn’t really a salad at all, making be wonder how it acquired that name because it’s a dessert. During my pre-blogging years this recipe was one of my favorite finds but I have neglected to revisit it since. So when my parents had a couple friends over the other night to play euchre I decided it was finally time.
If you are unfamiliar with this treat, it consists of a pretzel crust, cream cheese filling and a strawberry gelatin topping. I actually used a new grocery store find for the filling – Greek cream cheese which is a blend of Greek yogurt and cream cheese. Talk about a brilliant idea.
Two years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
Three years ago: Guiltless Fettuccine Alfredo
- 2 cups finely crushed pretzels
- 1/2 cup sugar, divided
- 2/3 cup unsalted butter, melted
- 1-1/2 pkg. (12 oz. total) cream cheese*, room temperature
- 2 Tbsp milk
- 1 cup lite whipped topping, thawed
- 2 cups boiling water
- 1 pkg. (8-serving size) strawberry gelatin
- 1-1/2 cups cold water
- 1 qt. (4 cups) sliced strawberries
- Preheat oven to 350 degrees.
- In a small bowl, mix pretzel crumbs, 1/4 cup of the sugar and the butter. Press onto bottom of a 13x9-inch baking pan. Bake for 10 minutes then allow to cool.
- In a large bowl, beat cream cheese, remaining 1/4 cup sugar and the milk until well blended. Gently fold in whipped topping. Spread over cooled crust. Refrigerate until ready to use.
- Meanwhile, stir boiling water into dry gelatin mix in large bowl for at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened but not completely set (spoon drawn through leaves definite impression).
- Stir in strawberries. Spoon over cream cheese layer. Refrigerate 3 hours or until firm. Cut into squares to serve. Store leftovers in refrigerator.
* I used Greek cream cheese, which is a blend of Greek yogurt and cream cheese, but you can also use regular cream cheese.
Source: Adapted slightly from Kraft Foods, found on Brown Eyed Baker.
Did you make this recipe? I want to see!
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Post updated 4/25/21, photo above is the original.