The words “strawberry pretzel salad” conjures up an image in my head of strawberries and pretzels that got soggy from the strawberry juices. Not exactly pleasant. However unsure I was, I was intrigued enough to click on the recipe and view the ingredients.
Once I read that Laura was also skeptical of the recipe, but ended up really enjoying it, I was sold on making it. I am a huge fan of salty and sweet combinations and I love pretzels and strawberries individually, so I figured it was probably a safe bet.
I had all of the ingredients out on the counter to make this while Tom and Calvin were working on a computer. Calvin looked up at the ingredients and said “Are you make pretzel salad? That’s my favorite dessert ever.” I know he’s told me this multiple times before but how I managed to not put two and two together that this was the salad he was talking about was beyond me. He did make one suggestion; that he has always ate it with pineapple mixed into the whipped cream layer. As we had some pineapple in the fridge, I decided to go for it.
- 2 1/2 cups coarsely crushed pretzels
- 1 cup + 3 tbsp. sugar, divided
- 2 sticks (1 cup) butter, melted
- 8 oz. cream cheese, softened
- 1 1/3 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla extract
- 1/3 cup pineapple, finely diced
- 6 oz. box strawberry jello
- 2 cups boiling water
- 2 cups fresh strawberries, sliced
1. Preheat the oven to 400.
2. Place crushed pretzels in a bowl. Sprinkle the 3 tbsp. of sugar on top and stir in 1 cup of butter.
3. Bake for 6 minutes then place in the refrigerator to cool.
4. Meanwhile, combine the cream cheese and remaining 1 cup of sugar in the bowl of your stand mixer. Beat on medium speed until smooth.
5. In another bowl, combine the heavy whipping cream and powdered sugar and beat with a hand mixer until soft peaks form. Add the vanilla extract and then continue beating until stiff peaks form. Fold the cream cheese mixture and pineapple into the whipped cream.
6. Spread the whipped cream mixture on top of the pretzels and return to the refrigerator to chill thoroughly.
7. Bring 2 cups of water to a boil, then stir in the jello packet until combined. Refrigerate until almost solid. Stir in the strawberries and spread evenly over the whipped cream mixture.
8. Refrigerate again for at least 1 hour.
On this week’s menu post, I mentioned that this recipe comes along with a funny story. If you are friends with me personally (not just my page) on Facebook, you’ll have already read this, but I think its funny enough to share again.
I’ll start off my first saying that cream cheese mixed with sugar is a perfectly acceptable dessert to me. I don’t need anything to dip it in or anything to put it on. Just give me globs and globs of it and I’m completely content. Well, after spreading a decent amount of the cream cheese/whipped cream mixture on top of the pretzels, I noticed the spatula was still decently fully. So I decided I’d just eat the rest.
As I’m licking the mixture off the spatula, I look over and Itty is staring at me with a look on her face that can only be described as “Do you really think you need to eat that?” I can’t help that I’ve apparently raised judgmental cats. However, I don’t appreciate when they judge me, so in a moment of mature defiance, I licked the remaining mixture off the spatula, smirked at the cat and said “You can’t judge me. You lick your own ass!”
Not exactly my finest moment. However, when you taste just how delicious this Strawberry Pretzel Salad is, you’ll completely understand. I can’t wait for my mom to have another pool party so I can bring this along!