Strawberry Pretzel Delight (Pretzel Salad)



Ingredients

Crust

1 cup pretzels, crushed 90g (or 40 Oreos, crushed, omit pecans and sugar)
1 cup pecans, chopped 113g
1/4 cup sugar
8 tablespoons unsalted butter, melted

Filling Option 1

1 ½ cups heavy cream
½ cup powdered sugar (56g)
1 teaspoon vanilla extract
8 oz cream cheese, softened
½ cup granulated sugar (99g)

Filling Option 2

8 oz cream cheese block, softened
8 oz cool whip, thawed
1 cup powdered sugar

Strawberry Topping Option 1

⅓ cup granulated sugar (66g)
1 Tablespoon cornstarch
2 lbs strawberries, hulled and sliced
1 Tablespoon lemon juice
½ Tablespoon butter, salted or unsalted

Strawberry Topping Option 2

1 lg strawberry jello or this recipe
2 cups boiling water
16 oz strawberries, thawed if frozen


Instructions

Preheat oven 350F. Prepare the crust, blend crumbs, nuts, granulated sugar and melted butter in a bowl until fully combined. Press mixture into a 9x13 dish, covering bottom completely. Bake for 10 minutes. Cool completely in the 9x13 dish.

Filling Option 1

In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until thick, fluffy, and stiff peaks form. Set aside.

In a separate bowl, beat together cream cheese and granulated sugar until smooth and creamy.

Add whipped cream to the cream cheese mixture and fold together until smooth and fully combined.

Spread mixture evenly over cooled crust in the 9x13 dish, spreading all the way to the edges. Chill 3–4 hours, or until fully set.

Filling Option 2

In a large bowl, beat together cream cheese and powdered sugar until smooth. Fold in Cool Whip until fully combined.

Add the prepared strawberry Jello mixture and stir until smooth.

Pour filling evenly into the 9x13 dish over the cooled crust. Chill 3–4 hours, or until fully set.

Strawberry Topping Option 1

In a small saucepan, whisk together sugar and cornstarch. Add half of the strawberries and the lemon juice, stir to combine.

Cook mixture on stovetop over medium/low heat until berries release their juices. Increase heat to medium and cook/boil, stirring constantly, until mixture is thickened, about five minutes.

Remove from heat and add remaining strawberries and butter, stir until butter has melted and strawberries are evenly mixed throughout. Set aside and allow to cool completely.

Strawberry Topping Option 2

In a medium bowl, combine boiling water and strawberry Jello mix. Whisk together until Jello powder is dissolved. Stir in pureed strawberries. Allow mixture to thicken and cool for 1 hour in the fridge. Set aside.


Original Recipe 

Filling: 

  • 1 lg strawberry jello
  • 2 cups boiling water
  • 16 oz strawberries, thawed if frozen 
  • 8 oz cream cheese block, softened 
  • 8 oz cool whip, thawed
  • 1 cup powdered sugar
Crust:

  • 1 cup pretzels, crushed 90g (or 40 Oreos, crushed, omit pecans and sugar)
  • 1 cup pecans, chopped 113g
  • 1/4 cup sugar
  • 8 tablespoons unsalted butter, melted
  1. In a medium bowl, combine boiling water and strawberry Jello mix. Whisk together until Jello powder is dissolved. Stir in pureed strawberries. Allow mixture to thicken and cool for 1 hour in the fridge. 
  2. Preheat oven 350F. Prepare the crust, blend crumbs, nuts, granulated sugar and melted butter in a bowl until fully combined. Press mixture into a 9x13 dish, covering bottom completely. Bake for 10 minutes. Cool.
  3. In a separate bowl, beat together cream cheese with powdered sugar; once blended fold in Cool Whip.
  4. Add cream cheese mixture to jello and mix until smooth. Pour into pie crust and chill another 3-4 hours  




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