Dessert: Strawberry Pretzel Salad

Dessert: Strawberry Pretzel Salad
Dessert: Strawberry Pretzel Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 6 1/2

    ounces pretzel sticks (use straight skinny sticks for even crumbs)

  • 2 1/4

    cups (15 3/4 ounces) sugar

  • 12

    tablespoons unsalted butter, melted and cooled

  • 8

    ounces cream cheese

  • 1

    cup heavy cream

  • 3

    pounds (10 1/2 cups) frozen strawberries, thawed overnight in fridge

  • 1/4

    teaspoon salt

  • 4 1/2

    teaspoons unflavored gelatin (2 packets)

  • 1/2

    cup cold water

Directions

1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 2 9" pie pans or one 13 by 9-inch baking pan with vegetable oil spray. Pulse pretzels and ¼ cup sugar in food processor until coarsely ground, about 15 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer pretzel mixture to prepared pan. Using bottom of measuring cup, press crumbs into bottom of pan. Bake until crust is fragrant and beginning to brown, about 10 minutes, rotating pan halfway through baking. Set aside crust, letting it cool slightly, about 20 minutes. 2. Using stand mixer fitted with whisk, whip cream cheese and ½ cup sugar on medium speed until light and fluffy, about 2 minutes. Increase speed to medium-high and, with mixer still running, slowly add cream in steady stream. Continue to whip until soft peaks form, scraping down bowl as needed, about 1 minute longer. Spread whipped cream cheese mixture evenly over cooled crust to edges. Refrigerate until set, about 30 minutes. 3. Meanwhile, process 2 pounds strawberries in same food processor until pureed, about 30 seconds. Strain mixture through fine-mesh strainer set over medium saucepan, using underside of small ladle to push puree through strainer. You will have some remaining pulp that can be discarded. Add remaining 1½ cups sugar and salt to strawberry puree in saucepan and cook over medium-high heat, whisking occasionally, until bubbles begin to appear around sides of pan and sugar is dissolved, about 5 minutes; remove from heat. 4. Sprinkle gelatin over water in large bowl and let sit until gelatin softens, about 5 minutes. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into strawberry-gelatin mixture. Refrigerate until gelatin thickens slightly and starts to cling to sides of bowl, about 30 minutes. Carefully pour gelatin mixture evenly over whipped cream cheese layer. Make sure you don't go all the way to the top. Refrigerate salad until gelatin is fully set, at least 4 hours or up to 24 hours. Serve. You can cover the top loosely with foil for storage in fridge. The top is sticky so be careful not to make contact with the foil. Can wrap carefully and freeze. Thaw in fridge.

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