Strawberry Pretzel Salad (with no Jell-O)

a slice of strawberry pretzel salad on a plate

Strawberry Pretzel Salad (with no Jell-O)

Dump the colored Jell-O and synthetic whipped topping for a totally homemade strawberry pretzel salad that tastes better and is healthier than the classic.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 9

Chill time 1

Total Time 39

Servings people

Calories 395kcal

Author Rachel Ballard

Ingredients

For the strawberry gel

2 pints (16 ounces) fresh strawberries tops and stems removed
5 tablespoons honey
juice from 1/2 lemon
1 1/2 cups water
3 1/2 tablespoons unflavored gelatin

For the crust

2 cups finely chopped salted pretzels chop then measure
3/4 cup unsalted butter melted
3 tablespoons sugar

For the cream cheese layer

8 ounces cream cheese
1/2 cup powdered sugar

For the whipped cream

1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla

Instructions

Preheat the oven to 400.

Make the crust

In a medium bowl add the crushed pretzels, sugar and butter and stir to combine. Press into the bottom and up the sides of a 9x13 baking pan. Bake 8 to 10 minutes then allow to cool slightly while you make the other layers.

Make the strawberry gel

In a food processor, add ONE PINT of the strawberries, honey, lemon juice and water. Blend until totally smooth. Pour through a strainer into a pot and press with a spoon to get out as much of the juice as possible.
Bring the mixture to a simmer (it doesn't need to boil) then add the gelatin and whisk vigorously to get out any lumps. Set aside to cool slightly while you make the cream cheese mixture.

Make the cream cheese mixture

In a small bowl beat the cream cheese with 1/2 cup powdered sugar until smooth. Set aside.
In a medium bowl, beat the whipping cream, remaining sugar and vanilla to stiff peaks--about 5 to 6 minutes with a hand mixer.
Fold half the whipped cream into the cream cheese to loosen it then add the remaining half and fold until everything is combined. Spread over the slightly cool pretzel crust.
Slice the remaining pint of strawberries in to bite size pieces. Add them to the cooling strawberry gel. When just barely warm, pour over the cream cheese mixture. Cover and refrigerate overnight until totally set.

Nutrition