Move over, graham crackers. Pretzels are taking over for a tasty twist on a classic recipe!
When I first heard the term “strawberry pretzel salad,” I had no idea what to expect. I figured it was some kind of fruit salad with pretzel pieces mixed in. All I could imagine was biting into soggy pretzel pieces, and that did not sound very appetizing. Imagine my surprise when I discovered it is essentially the same as using crushed graham crackers or graham cracker crumbs for the crust, as in a strawberry delight dessert. The primary difference is the unmistakable saltiness of the pretzels, which, when combined with the sweet, whipped filling and ripe strawberries, can only be described as a party in your mouth.
Every once in a while, I take a gluten-filled recipe and make two versions—one as listed, and another using gluten-free substitutes. This is one of those recipes that I had to try that way. I figured my friends would let me know if the gluten-free version tasted as good as the regular one. With so many brands of GF pretzels available today, it was easy to make the swap.
To avoid making a double batch, I placed one cup of crushed regular pretzels in one bowl and one cup of crushed gluten-free pretzels in another. I used one and a quarter tablespoons of granulated sugar for the regular pretzels, but one and a quarter tablespoons of date sugar for my gluten-free version. Normally, I would use coconut sugar, but I’ve been on a date sugar kick lately. I poured half the melted butter into each bowl, mixed them well, and then pressed the mixtures into two round eight-inch cake pans. To avoid confusion, I placed a parchment round under the gluten-free version.
Because the base is a bit thicker in those two round pans, I baked the crusts for a full 10 minutes. Everything else in the recipe remained the same, and I divided the toppings evenly between the two cooled crusts. After refrigerating came the big taste test. I was ecstatic to learn that everyone liked both versions, with some even saying they preferred the gluten-free one. That saves me from having to make it both ways in the future.
Make it dairy-free!
Strawberry pretzel salad is as easy to make dairy-free as it is to make gluten-free. Since I already told you about substituting gluten-free pretzels for regular ones, I’ll now give you a simple swap to make this dairy-free, too. Use any unsalted plant-based butter for the crust. I highly recommend finding an unsalted version to prevent the crust from tasting too salty. Use your favorite dairy-free cream cheese in place of the dairy-filled version. Since most brands of frozen whipped topping offer nondairy versions, that is another easy decision. That’s all it takes to make this dish enjoyable for those who avoid dairy. And, if you have someone vegan, no worries. There are even brands of vegan strawberry gelatin that you can use in this recipe.
How do I store leftovers?
Cover leftover strawberry pretzel salad tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. The crust may become a bit soggy if not stored properly. Do not freeze this dish, as the filling will likely separate. I like how this dish tastes the second day, when the flavors have had plenty of time to meld and the crust softens a bit but still has a little crunch.
Serving suggestions
Strawberry pretzel salad is at home at picnics, cookouts, and on buffet tables. It really shines around the holidays, and with it being that time of year, here are some great dishes to consider. Holiday appetizers like Shrimp Deviled Eggs and Sausage-Stuffed Mushrooms make great starters. Bring a few entrees to the table, such as Air-Fryer Turkey Breast, Air-Fryer Pork Tenderloin, and Vegan Crab Cakes. Choose from our Mushroom Stuffing Recipe, Keto Low-Carb Riced Cauliflower Stuffing, or Vegetarian Stuffing to try something new. Add this Healthy Green Bean Casserole, Roasted Brussels Sprouts And Sweet Potatoes, and homemade Cranberry Sauce, and you have one tasty feast.
Ingredients
For The Crust:
- 2 cups crushed pretzels
- 2 1/2 tablespoons granulated sugar
- 3/4 cup unsalted butter melted
For The Filling:
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 8 ounces frozen whipped topping thawed
For The Topping:
- 2 cups boiling water
- 6 ounces strawberry gelatin
- 16 ounces fresh strawberries hulled and sliced
Instructions
To Make The Crust:
- Preheat the oven to 400°F. In a bowl, mix crushed pretzels, granulated sugar, and melted butter until combined. Press the mixture evenly into a 9×13-inch baking dish. Bake for 8-10 minutes until set and allow to cool completely (about 15 minutes).
To Make The Filling:
- In a separate bowl, beat the cream cheese with sugar until smooth. Gently fold in the whipped topping until the mixture is creamy. Spread this filling evenly over the cooled pretzel crust.
To Make The Topping:
- Bring water to a boil. Stir in the strawberry gelatin until completely dissolved, then let it cool to room temperature. Mix in the sliced fresh strawberries and gently pour the mixture over the cream cheese layer. Refrigerate for at least 2 hours until set.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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