Perfect Strawberry Pretzel Salad (the insider tips) *Recipe
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Salty, buttery pretzel crust. Sweet and tangy cream cheese filling. Tart and sweet strawberry Jell-O topping. This strawberry pretzel salad recipe has beautiful distinct layers and is a nostalgic recipe that is classic at any potluck dinners.
I really love this Perfect Strawberry Pretzel Salad. I don’t call it a dessert because I eat it right along with my main meal. But, I am sure it should be viewed more as a dessert. The first time I made this, I came out with a mess. A real mess. But after a little practice and a few suggestions, I have been enjoying it ever since.
I'm from "the North-MidWest" and we love any kind of salad side dish that involves jello and cream cheese. If there is a family gathering, there will be jello salads served.
Legacy Recipe™
Over on Instagram, I have been talking about the idea and category of Legacy Recipes™. Legacy Recipes™ involve time, love, and effort. This is not a salad you want to make on a whim, and for good reason. You need to be patient and attentive if you want it to turn out just perfect.
*Remember these 3 things and you will be successful every time. 1. The crust needs to cool completely 2. Thee cream filling needs to be set 3. The jello portion also needs time to set before layering.
Bake for 10 minutes exactly. Do not be tempted to over-bake the crust. It will come out looking bubbly and not set. It will set up perfectly as it cools.
Tip
It is best to make the Perfect Strawberry Pretzel Salad the night before you want to eat it. But feel free to lick the bowls so that you are not deprived. 💕
*Do not make the jello according to the package instructions. Only use these instructions or your jello topping won't set up properly.
Common problems and how to prevent them
#1 Very hard crust.
-don't crush the pretzels into dust. Crush them just coarsely. See photo
-don't be tempted to overbake the crust. It will come out of the oven with a bubbly butter texture. It will be not set up at all, it will harden as it cools.
-don't make too thick of a crust or be tempted to use more pretzels or butter/sugar. I know it will seem like a thin crust layer, but this amount is perfect and has been tested for decades with success.
#2 Soggy, mushy mess in the middle.
-don't rush the chill time. The cream cheese filling needs to chill and firm up before you add the Jell-O.
-don't add the strawberry jello topping until it has set in the fridge for an hour. It needs to be at the consistency of applesauce or yogurt. Err on the side of "thicker is better". If you worry is has gotten too thick, give it a good stir before pouring it over the cream cheese filling.
-don't make the Jell-O according to the package directions. Follow these amounts here.
#3 Soggy crust
-bake the pretzel crust for exactly 10 minutes and let it cool completely. If you add the cream cheese filling before the crust is cool, it will make the pretzels soggy.
-make sure that you spread the cream cheese filling edge to edge of the pan. You don't want any little crevices that jello could seep down to the pretzel crust.
-don't use whipped cream in place of cool whip. It will 'weep' and make the pretzels soft.
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I love this "salad"! =) (that's how it is classified in my recipe book =) )