Grandma's Strawberry Pretzel Salad

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt is lower in calories and higher in protein.

whipped topping

🥗Healthier: whipped coconut cream

💰Cheaper: homemade whipped cream

Whipped coconut cream is dairy-free and lower in calories.

Preheat the oven to 375 degrees F.

Pour 2 cups of crushed pretzels into a food processor and pulse until broken down but still textured.

Add 2 tablespoons of granulated sugar and 3/4 cup of melted butter to the pretzels and blend until it resembles sticky sand.

Press the pretzel mixture into a 9x13 pan evenly and bake for 10 minutes until slightly brown.

Let the pretzel crust cool completely.

In a large mixing bowl, add 3 cups of heavy whipping cream, 1/2 cup of sugar, and 1 teaspoon of vanilla; mix until stiff peaks form.

In another bowl, mix 8 ounces of softened cream cheese with 1/2 cup of sugar until smooth.

Fold half of the whipped cream mixture into the cream cheese mixture and set the other half aside in the fridge.

Once the crust is cooled, dollop the cream cheese mixture over the crust and spread it evenly, sealing the edges.

In a saucepan, boil 2 cups of water, then remove from heat and stir in 2 packages of strawberry gelatin until dissolved.

Carefully add 20 ounces of sliced frozen strawberries to the gelatin mixture and stir until mixed.

Spoon the strawberry jello mixture over the cream cheese layer and spread it evenly.

Refrigerate for 2 hours to let the jello chill completely.

Top with the reserved whipped cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens