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 minutesminutes
Cook Time 9 minutesminutes
Chill time 1 dayday
Total Time 39 minutesminutes
Servings 12people
Calories 395kcal
Author Rachel Ballard
Ingredients
For the strawberry gel
2pints (16 ounces)fresh strawberries tops and stems removed
5tablespoonshoney
juice from 1/2 lemon
1 1/2cups water
3 1/2tablespoonsunflavored gelatin
For the crust
2cupsfinely chopped salted pretzelschop then measure
3/4cupunsalted buttermelted
3tablespoonssugar
For the cream cheese layer
8ouncescream cheese
1/2cuppowdered sugar
For the whipped cream
1cupheavy whipping cream
1/2cup powdered sugar
1 teaspoonvanilla
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.