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Creamy Strawberry Pretzel Salad Recipe Easy Homemade Dessert Delight

creamy strawberry pretzel salad - featured image
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A delightful dessert combining a salty pretzel crust, a smooth cream cheese layer, and a fresh strawberry topping. Perfect for potlucks and family gatherings, this creamy strawberry pretzel salad is quick, easy, and irresistibly delicious.

Ingredients

Scale
  • 2 cups crushed pretzels (about 55g)
  • 6 tablespoons unsalted butter, melted (about 85g)
  • 1/4 cup granulated sugar (50g)
  • 8 ounces cream cheese, softened (225g)
  • 1 cup granulated sugar (200g)
  • 2 cups heavy whipping cream (480ml)
  • 1 teaspoon vanilla extract (5ml)
  • 4 cups fresh strawberries, hulled and sliced (about 600g)
  • 1/2 cup granulated sugar (100g)
  • 2 tablespoons cornstarch (16g)
  • 3/4 cup water (180ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Crush 2 cups of pretzels finely using a food processor or rolling pin. In a medium bowl, combine crushed pretzels, 6 tablespoons melted butter, and 1/4 cup granulated sugar. Mix well until the crumbs are evenly coated.
  2. Press the pretzel mixture firmly into the bottom of the 9×13 inch baking dish, creating an even layer. Bake for 8-10 minutes until golden and set. Watch carefully to avoid burning, especially around the edges. Remove from oven and let cool completely.
  3. In a large bowl, beat 8 ounces of softened cream cheese with 1 cup granulated sugar until smooth and creamy. In a separate chilled bowl, whip 2 cups of heavy cream with 1 teaspoon vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, combining thoroughly but without deflating the airiness. Spread this creamy layer evenly over the cooled pretzel crust.
  4. In a saucepan, combine 1/2 cup sugar, 2 tablespoons cornstarch, and 3/4 cup water. Cook over medium heat, stirring constantly until the mixture thickens and becomes translucent, about 3-5 minutes. Remove from heat and stir in 4 cups sliced fresh strawberries. Let cool slightly.
  5. Spoon the strawberry mixture carefully over the creamy layer, spreading gently to cover completely. Avoid mixing layers together. Refrigerate for at least 4 hours (overnight is best) to allow flavors to meld and the topping to set firmly.
  6. Cut into squares using a sharp knife dipped in hot water for clean edges. Serve chilled for the best texture contrast.

Notes

Do not skip chilling the crust before adding the cream to prevent melting. Use a warm knife dipped in hot water for clean slicing. Whip cream to stiff peaks but avoid overwhipping. Adjust sugar in strawberry topping based on berry sweetness. For gluten-free, substitute pretzels with gluten-free crackers. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: strawberry pretzel salad, creamy dessert, pretzel crust dessert, easy strawberry dessert, potluck dessert, creamy strawberry salad

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