STRAWBERRY PRETZEL SALAD DESSERT RECIPE A Delicious Classic Dessert

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

Pulse pretzels in a food processor to make crumbs, measuring out 2.5 cups.

Combine 3 tablespoons of sugar with 3/4 cup melted butter and mix with the pretzel crumbs.

Spray the bottom of a baking dish with cooking spray, then press the pretzel mixture firmly into the bottom.

Bake the crust in a preheated oven at 350 degrees for 8 minutes, then cool on a rack for about 30 minutes.

Prepare the jello layer by dissolving 6 ounces of strawberry jello in 2 cups of hot water, stirring for 2 minutes, then adding 1 cup of room temperature water and letting it sit.

In a large bowl, beat 2 blocks of room temperature cream cheese with an electric mixer for 1 minute, then slowly add 1 cup of powdered sugar.

Fold in 8 ounces of cool whip and 1/4 cup powdered sugar into the cream cheese mixture until smooth and no streaks remain.

Slice strawberries and set aside.

Spread the cream cheese mixture evenly over the cooled pretzel crust, ensuring there are no gaps.

Place sliced strawberries evenly over the cream cheese layer.

Pour the jello over the strawberries using a spoon held upside down to prevent splashing.

Refrigerate for 4 to 6 hours or overnight to allow the jello to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens