Salty, sweet, crunchy, creamy, this dessert has allllll the adjectives.
If you’re from the Midwest, you’ve likely had strawberry-pretzel “salad” at some family gathering or church potluck. It consists of a layer of pretzels on the bottom, then a layer sweetened cream cheese, and then it’s topped with Jell-O, with some kind of fruit, usually strawberries mixed inside.
Pictured above is my riff on the potluck classic, layered in pretty dishes! Yields 14 servings. This would also be beautiful layered in a trifle dish!
And there is no waiting around for the Jell-O to set up, yaaaaaay! I heard the choirs of angels rejoicing too 😉
For the pretzel layer:
- 4 cups stick pretzels, crushed
- 3/4 stick of melted butter
- 1-2 TBS sugar
Preheat the oven to 400. Slightly crush the pretzels in a plastic bag, and layer them in to a 9×13. Drizzle them with the melted butter and sprinkle the sugar all over. Toss to coat, bake for 8 minutes and set aside to cool. While the pretzels are baking, you can get started on your creamy component!
For the whip cream layer:
- 16 oz. cold heavy whipping cream
- 1/2 cup sugar
- 1 tsp vanilla extract
Combine all the ingredients in a mixing bowl and whip on high until soft peaks form. Set aside.
For the super-complicated strawberry layer:
- 3 1/2 cups chopped strawberries
- 1-2 TBS sugar
Chop the strawberries and put into a large bowl. Toss with the 1-2 TBS sugar.
Now you’re ready to assemble! Place your desired amount of pretzels in the bottom (I used about 1/4 cup but it depends on what looks best in your own dessert dish!), using an ice cream scoop, dollop on a cream layer, and then top with strawberry mixture. Garnish with additional pretzels or pretzel rod on top. Serve within 2-3 hours of assembling. Pretty simple! Also, pretty AND simple, not to mention scrumptious!
I can always count on these two to help out with cleanup! I hope you try and enjoy! And let me know what you think!