Strawberry Pretzel Salad Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

whipped topping

🥗Healthier: whipped coconut cream

💰Cheaper: heavy cream

Whipped coconut cream is dairy-free and lower in calories

strawberry jello

🥗Healthier: agar-agar

💰Cheaper: gelatin

Agar-agar is a plant-based alternative for gelatin

Slice up the strawberries, enough to cover the top of the salad.

Add strawberry jello to 2 cups of boiling water and dissolve.

Crush pretzel sticks in a bag until they are a fine crumb.

Mix crushed pretzels with brown sugar and melted butter in a bowl.

Spread the pretzel mixture into the bottom of a baking dish and press it down with the bottom of a glass.

Bake the pretzel crust in a preheated oven at 350 degrees for about 10 minutes.

Let the pretzel crust cool to room temperature after baking.

Beat together 1 block of cream cheese, 1 cup of sugar, and some vanilla until light and fluffy.

Fold in whipped cream until no streaks remain.

Spread the cream cheese layer evenly over the cooled pretzel crust.

Add the strawberries to the dissolved jello and mix.

Pour the strawberry and jello mixture over the cream cheese layer and spread it out.

Refrigerate for about 4 hours or overnight for best results.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens