Strawberry Pretzel Salad

Sweet strawberries wrapped in a glistening red gelatin, resting on a cloudlike layer of whipped cream and cream cheese – and underneath it all is a crust of buttery crushed pretzels tossed with a touch of sugar. It’s a beloved vintage dish and oh, so popular in the South!

There is a tearoom in our area that I frequent with two dear friends and we always order Strawberry Pretzel Salad at lunch. This is my Mom’s version and when I make this, memories of her and the lunches shared with those two dear friends warm my heart.

As a kid, that wiggly colored gelatinous “dish” in its pure form was never a frequent guest at our table. For that, I am grateful. I dare say there were – and probably still are – boxes of Jell-O® in the pantries of most every household, ours included. Gelatin-based dishes would show up on various family occasions, but always masked or transformed with a “dressed-up” appearance. I vividly recall three of these treasured family recipes made over the years – two salads and one divine strawberry cake. Of the two salads served at those gatherings, Strawberry Pretzel Salad is probably the most well-known.

Its origins can be traced to a Jell-O® cookbook, published in the 1960s to promote the versatility of the product and its popularity on Southern tables has withstood the test of time over decades. The ingredients are common elements including that box of strawberry flavored gelatin, frozen strawberries, whipping cream and cream cheese, sugar, plus pretzels and butter.

The strawberries and creamy layers come together for a sweet bite that’s delightfully balanced by a salty pretzel crust. It’s a fun and refreshing treat to make any ordinary day a bit special. Is it a salad? Is it a dessert? Really doesn’t matter – ladies, this one is for you!

Strawberry Pretzel Salad

2 cups crushed pretzels, approximately 3 to 4 cups of pretzel sticks

¾ cup melted butter

3 tablespoons sugar, plus ¾ cup sugar, divided

1 package cream cheese, 8-ounces, at room temperature

2 cups whipping cream

½ cup powdered sugar

1 large package strawberry gelatin, 6-ounces

2 cups boiling water

2 packages frozen strawberries, 10-ounces each, thawed, drained, and cut into pieces

To make the crust:

Note: You can crush the pretzels using a food processor or drop the them into a plastic storage bag and pound lightly with a rolling pin. You’ll have large and small pieces adding to the texture of the crust. Mix the crushed pretzels, the melted butter, and 3 tablespoons of sugar together.

Press the pretzel mixture into the bottom of a lightly buttered baking dish, 9” x 13” and bake at 400-degrees for 7 minutes. Set aside to cool completely.

To make the layers:

In a medium mixing bowl, whip the cream with the powdered sugar until stiff peaks form. In a separate mixing bowl beat together the cream cheese and the remaining ¾ cup of sugar until smooth and creamy. Fold into the whipped cream and spread over the cooled crust. Refrigerate until well chilled.

In a large, heatproof measuring cup, dissolve the gelatin in the boiling water and allow to cool slightly. Add the strawberries to the gelatin and let it cool completely.

Ladle the strawberries and gelatin over the cream cheese mixture.

Refrigerate 4 to 6 hours, or overnight to allow the gelatin to fully set.

Makes about 12 servings.