Strawberry Pretzel Salad

Strawberry Pretzel Salad

One of my favorite things about the South is the broad definition of a salad. Being a child of the 80s, my mom loved to surprise us with salads in all forms, from molded Jello-based concoctions to bowls filled with a hodge podge of goodies. I’m not sure where Strawberry Pretzel Salad originated, and as much as I love it, I have never been a fan of the soggy bottom that takes place after it sits in the fridge, so I set out to create a modern take. My revised version is lighter, full of bright flavors, and is topped with the decadent pretzel cinnamon sugar crunchy crumble, what could be better? I like to prepare this in individual ramekins for a pretty presentation, so I use small mason jars. I also add a bowl of the leftover pretzel crumble to the table since that is the best part! The Cream layer is also perfect to use on top of your favorite pie.

Strawberry Jello Layer

2- 3oz Boxes of Strawberry Jello

1 Orange

1 Container of both Strawberries & Raspberries

2 Cups Boiling Water

1. Boil 2 cups of Water. While water is boiling, wash and slice 10-12 strawberries. If making individual serving dishes, divide sliced berries and 3-4 raspberries into each dish.

2. Pour Jello packets into a measuring cup with a handle. Add boiling water, zest and juice of the orange. Allow to cool for 5 minutes then evenly distribute over fruit into serving dishes. Place in the fridge to set for 2-4 hours or overnight. This can be done 1-2 days in advance.

Cream Layer:

4 oz Cream Cheese

½ C Powdered Sugar

1 tsp both vanilla extract and almond extract

1 container of Cool Whip thawed

1. I the bowl of a stand mixer fitted with a whisk attachment, whisk cream cheese and extracts until combined. Add in powdered sugar, scraping down the sides of the bowl, and allow to whisk for 1-2 minutes until the lumps are gone.

2. Remove bowl from mixer and gently fold in thawed Cool Whip. Set Aside.

Pretzel Crumble:

4 Cups Pretzels Crushed- I like using a combination of flat pretzels and sticks.

6 Tbsp Butter

1/2 C Brown Sugar

1 tsp Cinnamon

1. Preheat the oven to 350 degrees. In a skillet, melt butter, brown sugar, and cinnamon on low heat. Once melted stir in pretzels to coat. Pour mixture onto a parchment or foil-lined cookie sheet and bake for 10 minutes. Remove from oven and allow to cool.

For serving, top the strawberry layer with a large spoonful of the cream layer and a handful of the pretzel crumble before serving, and garnish with a fresh strawberry.