Hamdi Saidani This Pioneer Woman Strawberry Pretzel Salad is a salty and sweet recipe, which is made with a crunchy pretzel crust and a creamy cream cheese filling. It’s the perfect potluck dessert, ready in about 4 hours, including chilling time.
Pioneer Woman Strawberry Pretzel Salad Ingredients
For the Crust:
- 4 cups pretzel sticks
- 1/2 cup melted unsalted butter
- 1/3 cup packed light brown sugar
For the Cream Cheese Filling:
- 1 1/2 cups heavy cream
- 8 oz. cream cheese, softened
- 8 oz. sour cream
- 1 cup granulated sugar
- 2 tsp. vanilla extract
For the Strawberry Topping:
- 6 oz. strawberry-flavored gelatin powder
- 2 cups boiling water
- 1 lb. fresh strawberries, stemmed and sliced
How To Make Pioneer Woman Strawberry Pretzel Salad
- Make and bake the crust: Preheat the oven to 350°F. Crush the pretzels into coarse crumbs. In a large bowl, stir together the pretzel crumbs, melted butter, and brown sugar. Press this mixture evenly into the bottom of a 9×13-inch baking dish. Bake for 12 to 14 minutes, until lightly crisp. Let the crust cool completely.
- Prepare the cream cheese filling: In a stand mixer, beat the heavy cream until stiff peaks form; transfer to a separate bowl. In the same mixer bowl, beat the softened cream cheese, sour cream, sugar, and vanilla until light and fluffy, about 3 minutes.
- Assemble the first layers: Gently fold the whipped cream into the cream cheese mixture. Spread this filling evenly over the completely cooled pretzel crust. Chill in the refrigerator for at least 1 hour, until firm.
- Make the strawberry topping: In a large bowl, stir together the gelatin powder and the boiling water until the gelatin is completely dissolved. Stir in the sliced strawberries. Chill this mixture in the refrigerator for about 1 hour, until it is partially set (the consistency of egg whites).
- Finish and chill: Carefully spoon the partially set strawberry mixture over the firm cream cheese layer. Chill the entire dish for at least 2 more hours, or overnight, until the gelatin is completely set.
Recipe Tips
- How to prevent a soggy crust? The most important step is to let the baked pretzel crust cool completely to room temperature before you add the cream cheese filling. A warm crust will melt the filling and become soggy.
- Can I use frozen strawberries? Yes. For the best results, let the frozen strawberries thaw completely and then drain off any excess liquid before adding them to the gelatin mixture.
- How do I know when the gelatin is “partially set”? It should be thick enough to mound on a spoon, but not completely firm. It will have the consistency of raw egg whites. This is a crucial step to ensure the strawberry layer sits on top of the cream cheese and doesn’t seep through.
- Can I make this ahead of time? This is a perfect make-ahead dessert. It needs several hours to chill and set properly, and it can be made up to a day in advance.
What To Serve With Strawberry Pretzel Salad
This classic potluck dish is a sweet and salty treat that is a cross between a salad and a dessert. It is perfect on its own.
How To Store Strawberry Pretzel Salad
- Refrigerate: Cover the dish tightly with plastic wrap and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, although the pretzel crust will soften over time.
Strawberry Pretzel Salad Nutrition Facts
- Serving Size: 1 square
- Calories: 420 kcal
- Fat: 25g
- Carbohydrates: 45g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this a salad or a dessert?
It’s a classic Midwestern dish that is often served as a side dish at potlucks and holiday meals, but with its sweet layers, it’s most commonly enjoyed as a dessert.
Why did my layers mix together?
This can happen for two reasons: either the cream cheese layer was not chilled and firm enough before you added the strawberry topping, or the strawberry gelatin was not partially set and was still too liquidy.
Can I use a different flavor of gelatin?
Yes, raspberry or cherry gelatin would also be delicious with the fresh strawberries.
Try More Pioneer Woman Recipes:
- Pioneer Woman Grape Salad Recipe
- Pioneer Woman Spinach Salad with Warm Bacon Dressing Recipe
- Pioneer Woman Taco Salad Recipe
Pioneer Woman Strawberry Pretzel Salad Recipe
Description
A classic layered dessert with a salty pretzel crust, a creamy sweet cream cheese filling, and a fruity strawberry gelatin topping.
Ingredients
Instructions
- Preheat oven to 350°F. Mix crushed pretzels with melted butter and brown sugar. Press into a 9×13-inch dish and bake for 12-14 minutes. Cool completely.
- Whip the heavy cream to stiff peaks. In a separate bowl, beat the cream cheese, sour cream, sugar, and vanilla until fluffy. Fold the whipped cream into the cream cheese mixture.
- Spread the cream cheese filling over the cooled pretzel crust. Chill for at least 1 hour.
- Dissolve the gelatin in boiling water. Stir in the sliced strawberries. Chill for about 1 hour until partially set.
- Spoon the strawberry mixture over the chilled cream cheese layer.
- Refrigerate for at least 2 more hours, or overnight, until completely set.
Notes
- u003cliu003eLetting the pretzel crust cool completely is the most important step for preventing a soggy bottom.u003c/liu003eu003cliu003eChilling each layer before adding the next is crucial for creating distinct, beautiful layers.u003c/liu003eu003cliu003eThis is the perfect make-ahead dessert for a party or potluck.u003c/liu003eu003cliu003eFor easy cleanup, you can line your baking dish with foil or parchment paper.u003c/liu003e
