My favorite fruit of spring hands down is the strawberry. Not only are they extremely versatile when it comes to baking and cooking, but they are just such a happy little fruit. Plus, I can always count on my strawberry plants to come back year after year regardless of how badly I care for them. One of my favorite ways to spice up this delicate berry is to pair it with something salty-namely pretzels! I know, when you think of strawberries, you probably think of pairing them with cream or lemon or baking them into a pie. But trust me on this, strawberries and pretzels were made for each other. So here is my favorite (and the best) Strawberry Pretzel Dessert Salad.
Can something be both a dessert and a salad? I think so. If you don’t, maybe you need to try this dish to help you decide. 😉
Strawberry Pretzel Dessert Salad
Sweet and Salty. Cool and Creamy. This dessert salad is a crowd pleaser for sure!
- Base: 2 c. crushed pretzels, 3/4 c. melted butter, 3 Tbsp. sugar
- Filling: 2 c. whipped topping, 1 pkg cream cheese (room temp), 1 c. sugar
- Topping: 2 pkgs (3 oz each) strawberry Jello, 2 c. boiling water, 2 pkgs (16 oz each) frozen sweetened sliced strawberries (thawed)
- Bonus: additional whipped topping and gently crushed pretzels for serving
Begin by heating your oven to 350F and combining the ingredients for your base in a bowl (like this one). I like to really crush the pretzels so that they are more of a fine consistency rather than course, but you do you. When all the ingredients are mixed together, you’re going to press it into a 13×9 baking dish (like this one) and bake for about 10 minutes. Then remove from the oven and allow to cool.
While the base is cooling, it’s time to make your filling. Begin by whipping your whipped topping, cream cheese, and sugar together until completely smooth. Then you’re going to spread this over the top of your cooled pretzel crust. Put the entire thing in the fridge until completely chilled. This is important!
Lastly, it’s time to make your strawberry gelatin topping. Begin by boiling 2 cups of water, then dissolving your jello in the boiling water until completely combined. Next, stir in the strawberries (syrup and all) into your jello and put the whole thing in the fridge for at least 30 minutes. You want the mixture to partially set, but not completely. When it starts to set and thicken, carefully spoon this over the filling in your 13×9 dish. Last, chill the entire thing for at least 4 hours (preferably 6) so that it is completely set and firm.
When you’re ready to serve, cut into squares and top with additional whipped topping and pretzels and enjoy!