Strawberry Pretzel Salad (Print Version)
# Ingredients:
01 -
7 ounces pretzel twists (about 5 cups).
02 -
1/3 cup granulated sugar (67g).
03 -
12 tablespoons unsalted butter, melted (170g).
04 -
16 ounces cream cheese, full-fat (454g).
05 -
3/4 cup granulated sugar (150g).
06 -
4 1/2 teaspoons fresh lemon juice (20g).
07 -
1/4 teaspoon vanilla extract.
08 -
1/8 teaspoon kosher salt.
09 -
1 1/2 cups heavy cream (340g).
10 -
1 1/2 tablespoons unflavored gelatin powder (15g).
11 -
2 1/3 cups water, divided (550ml).
12 -
1 tablespoon lemon juice.
13 -
3/4 cup granulated sugar (150g).
14 -
3 cups strawberries, halved (454g).
# Instructions:
01 -
Heat oven to 325°F. Process pretzels and sugar until sandy. Mix with melted butter and press into 9x13 pan. Bake 15 minutes then cool 20 minutes.
02 -
Beat cream cheese, sugar, lemon juice, vanilla and salt until smooth. Switch to whisk and add cream, whip to stiff peaks.
03 -
Spread filling over cooled crust. Cover with plastic wrap and refrigerate.
04 -
Bloom gelatin in 1/3 cup water. Heat remaining water with sugar, lemon juice and 2 cups strawberries until berries soften. Strain and add gelatin.
05 -
Once jello mixture cools to room temperature, pour over filling. Arrange remaining strawberries in jello. Refrigerate 4 hours until set.
# Notes:
01 -
Can add red food coloring for brighter color.
02 -
Keeps for 3 days in refrigerator.
03 -
Add jello layer while pan is in fridge to prevent clouding.