Check out Grandma’s Strawberry Pretzel Salad Recipe! This delicious dessert has a light Strawberry topping layered on a crispy pretzel crust. The combination of sweet and salty makes my taste buds happy! This is a great dessert recipe for any occasion, from a holiday celebration to a fun summer picnic!
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While I was doing yoga today, the instructor told us to think about things that we are grateful for. Among the many things that crossed my mind (my health, my family, my friends….) I thought about desserts. Okay, that isn’t totally true, but I AM grateful for desserts. When I was growing up, I was mainly focused on certain types of desserts. You know, your simple ones: cake, cupcakes, ice cream, etc… And there certainly isn’t anything wrong with those.
But as I’ve gotten older, I’ve discovered that desserts can come in all shapes, sizes and flavors! For instance, I posted this recipe for Chocolate Bourbon Balls that is completely awesome! Or this Crock Pot Apple Dump Cake with some vanilla Ice Cream on top? Yes please! But lately, my attention has turned to dessert salads. I’ve made all sorts of dessert salad lately, but with the warm weather coming just around the corner, I’ve been trying out some fun Pretzel Salads.
What Is A Pretzel Salad?
A Pretzel Salad is a kind of “dessert salad”. At first, this term confused me a little bit. What, exactly, is a Dessert Salad? I’m pretty sure that I know what a dessert is and I’m pretty sure that I know what a salad is. But, put them together and it doesn’t make much sense.
Dessert Salads are usually made with any combination of whipped topping, jellos, fruits, vegetables, cookies, pretzels or other sweet ingredients (like cheesecake, etc.). Often they ARE served as desserts, but they have been used as side dishes as well. Pretzel Salads are usually made up of a jello, fruit, a whipped layer and a pretzel crust. Soft and crunchy, sweet and salty, delicious and yummy! So, it a dessert salad a dessert or a salad? Honestly, I don’t really care, I’d eat this for breakfast!
What Will You Need To Make A Strawberry Pretzel Salad?
There are usually three layers to a Pretzel Salad: the pretzel crust, the whipped filling and the jello. I’ll break down the ingredients you need for each layer:
- Crushed pretzels
- Melted butter
- Whipped topping, thawed
- Cream cheese, softened
- White sugar
Strawberry Topping Ingredients:
- Strawberry jello
- Frozen sliced strawberries, thawed
Can You Make Strawberry Pretzel Salad Ahead Of Time?
Yep. In fact, I recommend it! While this recipe is pretty easy, it does take some time. You have to let the pretzel crust fully cool before adding the whipped layer. Then you need to let that chill in the fridge for 2 hours before adding the jello topping. Then you have the let THAT cool in the fridge at least 4-6 hours. So… yeah, this isn’t something I’d wait to the last minute to make.
Other Notes and Tips For This Pretzel Salad
- You can use just about any pretzels for this recipe. But the smaller and thinner they are, the easier they are to crush.
- If you want to lighten up this recipe, you can sub the whipping cream for Cool Whip.
- As I mentioned above, make sure you let each layer cool/chill enough before moving on to the next layer or you’ll be sorry. Trust me.
- If you wanted to sprinkle some mini-marshmallows on top of this recipe, no one would be mad at you.
Grandma's Strawberry Pretzel Salad Recipe
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 tablespoon sugar
- 1 tub 8 oz, whipped topping, thawed
- 1 brick 8 oz, cream cheese, softened
- 1 cup white sugar
Strawberry Topping Ingredients:
- 2 packages 3.4 oz, strawberry jello
- 2 cups boiling water
- 20-24 ounces of frozen sliced strawberries thawed
- Add pretzels, butter and sugar together in a mixing bowl. Mix well and press into a 9x13 pan. Bake at 350 for 10 minutes. Cool completely.
- Beat cream cheese, whipped topping and sugar together in a bowl. Spread on top of crust. Refrigerate.
Strawberry Topping Directions:
- Mix jello and water in a bowl and mix until no longer grainy. Stir in strawberries and mix well. Refrigerate for about 2 hours. Pour mixture on top of cream layer and spread evenly. Refrigerate 4-6 hours or overnight.
- Slice into 18-24 slices. Store leftovers covered and in the refrigerator.