Strawberry Pretzel Salad

Whatever twisted genius thought to call a dessert with layers of buttery crust, whipped cheesecake filling and strawberry gelatin topping a salad is my new best friend.  Who needs vegetables anyway… To say this is a nostalgic dessert for me would be an understatement.  It’s one of my most beloved “vintage” (circa 1990’s) desserts that I remember from so many potlucks and parties.  When I decided I wanted to make one for my blog, I knew I wanted to seek out a more modern, updated version that skips the frozen strawberries and whipped topping for homemade versions instead.

I found this recipe on Food & Wine, which took little convincing to determine that this was “the one”: a brown butter-graham cracker-and-pretzel crust, lemony no-bake whipped cheesecake layer set with gelatin, and fresh strawberries in the classic strawberry Jell-O topping.  It’s a little more work to make the components, but worth it with improved flavor and texture!This makes a great summer dessert for a crowd because, well, it serves a crowd!  It’s festive, light and full of fresh summer berries.  Plus you have no choice but to make it ahead, making entertaining a breeze!

Strawberry Pretzel Salad

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• Author: Amanda
• Yield: 12 servings

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Description

An updated, modern version of that classic potluck dessert!  Everything in this version is homemade, making it a little more work but worth it in terms of flavor and texture.

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Ingredients

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PRETZEL-GRAHAM CRACKER CRUST:

• 14 tablespoons butter
• 4 cups pretzels
• 5 ounces graham crackers (about 10 whole crackers)
• 2 tablespoons packed light brown sugar
• Pinch of kosher salt

CREAM CHEESE FILLING:

• 1-1/2 teaspoons powdered unflavored gelatin
• 1 cup cold heavy cream
• Three 8-ounce packages cream cheese, at room temperature
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Pinch of kosher salt
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey

STRAWBERRY GELATIN LAYER:

• Two 3-ounce packages strawberry gelatin (not sugar-free)
• 1-1/2 cups boiling water
• 12 ounces strawberries, stemmed, hulled and sliced 1/4-inch-thick

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Instructions

1. To make the crust: Preheat the oven to 375°.  In a small saucepan, cook the butter over medium heat until nutty and browned, about 5 minutes.  Transfer the butter to a small bowl and let cool slightly.
2. In a food processor, combine the pretzels, graham crackers, brown sugar and salt and process until fine crumbs form.  With the food processor running, drizzle in the brown butter until damp.  Press the pretzel crust into the bottom of a 9 x 13-inch baking dish.  Bake for 10 to 12 minutes until the crust is lightly golden and set.  Remove from the oven and allow to cool completely.
3. To make the cream cheese filling: In a small, microwave-safe bowl, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened and thick, about 10 minutes.
4. Meanwhile, in a medium mixing bowl, beat the heavy cream at medium-high speed with a hand mixer until soft peaks form, about 3 to 4 minutes.
5. In a large mixing bowl, beat the cream cheese, sugar, vanilla and salt on medium speed with a hand mixer until pale and fluffy, about 4 minutes.  Add the lemon juice and honey and mix until just combined.  Microwave the gelatin mixture for 10 seconds, until it is liquid.  On low speed, add the gelatin to the cream cheese mixture until well combined.  Fold in the whipped cream with a rubber spatula, taking care not to overmix.  Spread over the cooled pretzel crust and refrigerate until firm, about 1 hour.
6. To make the strawberry gelatin layer: Make an ice bath.  In a medium heatproof bowl, whisk the strawberry gelatin in 1-1/2 cups of boiling water until dissolved.  Set the bowl in the ice bath and let cool, whisking occasionally, until thick and syrupy, about 8 to 10 minutes.  Take care not to let this mixture overset or it will not pour over the strawberries into a smooth, clear layer.
7. Scatter the strawberries over the cream cheese in a single layer.  Pour the strawberry gelatin over the strawberries.  Cover and refrigerate until set, about 2 hours or up to overnight.  Serve chilled.

Notes

Inspiration: Strawberry Pretzel Salad on foodandwine.com

• Category: Fruit Desserts