strawberry pretzel bars

Classic strawberry pretzel salad, a layered jello dessert with salty, sweet and creamy flavor in every bite! Perfect for holidays/potlucks.

Strawberry Jello Pretzel Salad

pretzels

pecans

sugar

heavy whipping cream

vanilla

(8-ounce) package cream cheese, softened to room temp

gelatin

water

pineapple

Preheat oven to 400ºMix together the crushed pretzels, chopped pecans, melted butter and the 3 tablespoons of sugar. Press mixture evenly into bottom of 9&quot; by 13&quot; baking dish and bake for 8 minutes. Set aside to cool on rack.

In large bowl, combine whipping cream, sugar and vanilla. Beat with hand held mixer until medium-stiff peaks form. Set aside.

Make the whipped cream.

In another mixing bowl, beat together cream cheese and ¾ cup sugar until well combined. Fold in the whipped cream with a spatula or wooden spoon until mixed well and smooth. (Alternately, you can use your mixer on low speed.)

Spread the cream cheese filling evenly over the cooled crust. Be sure to spread to all sides and corners to seal completely. Chill in the refrigerator for 1 to 2 hours.

In medium bowl, dissolve gelatin thoroughly in boiling water. Allow to cool slightly and then stir in the thawed strawberries and can of crushed pineapple.

Carefully pour strawberry mixture over chilled cream cheese mixture. Cover tightly with plastic wrap and chill until set, preferably overnight.

To serve, cut into squares or slices and top with a dollop of whipped cream.

Make cream cheese filling.

Strawberry Pretzel Dessert without jello or dairy? You bet! This vegan version uses agar agar and real strawberries to create a vegan “jell-o.” Underneath is a layer of sweet and fluffy cream cheese, followed by a crunchy pretzel crust. Always a hit. No potluck or holiday meal is complete without pretzel salad!

Vegan Strawberry Pretzel Salad

vegan butter, melted

organic cane sugar

vegan cream cheese, room temperature (I recommend Miyoko's.)

coconut cream

organic powdered sugar, sifted

strawberries

water, divided

agar agar powder

Prep

Preheat oven to 400 degrees F, and clear space in both the freezer and refrigerator for a 9x13 dish.

Bake

Pulse the pretzels in a food processor until crumbled. Add melted butter and sugar, and pulse again to combine. Press into a 9x13-inch casserole dish, and bake for 8 to 10 minutes, until golden. Set aside to cool.

Using a handheld or stand mixer, cream together the cream cheese and coconut cream until smooth. Add sifted sugar, and beat until fully incorporated. Spread the cream cheese mixture onto the cooled pretzel crust, making sure to spread it ALL the way to the edges, so the pretzel layer is completely sealed.

Freeze

Place the dish in the freezer for 1.5 to 2 hours or until the cream cheese is firm to the touch.

Simmer

After 1 hour, it&#39;s time to prepare the strawberry layer. In a medium saucepan, combine 1 pound frozen (or fresh) strawberries with 2 3/4 cups water and 1/4 cup sugar. Bring to a simmer, and cook 8 to 10 minutes or until the strawberries have lost their color.

Strain

Pour the strawberry water through a fine mesh sieve, capturing the liquid in a clean bowl. Rinse the sieve and strain the strawberry water one more time so it&#39;s clear and free from particles. (Those strawberries can be eaten or discarded.) You should have about 2 3/4 cups (22 ounces) of strawberry juice. Set aside.

Slice the remaining pound of strawberries, and arrange them on top of the cold cream cheese layer. Return the dish to freezer.

Cool

Rinse the saucepan so it&#39;s clean. Combine 1/2 cup water and the agar powder in the pan. Whisk to dissolve the agar. Whisk in 2/3 cup sugar, and bring to a boil. Whisking frequently, simmer for 30 seconds to 1 minute, then remove from heat. Immediately whisk the strawberry juice into the agar mixture. This will cool it down slightly. Continue whisking occasionally, and let it cool until warm but not hot, about 15 minutes. (Keep an eye on it! If the agar begins to set, immediately pour it over the strawberries.)

Pour

When the agar feels lukewarm, remove the dish from freezer and carefully pour the strawberry &quot;jell-o&quot; over the strawberries. It will begin to set almost instantly upon contact with the cold berries and cream cheese. Keep in mind, where you pour the agar is where it will stay, so move around the dish as you pour so the gel layer is even.

Chill

Refrigerate until fully chilled, about 2 hours. Serve with vegan whipped cream.

I was so happy to find this recipe.  Thank you for your time creating it.v I've made it with both raspberries and blackberries, and cocowhip instead coconut cream and it turns out perfect and delicious.

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Strawberry Jello Pretzel Salad

Vegan Strawberry Pretzel Salad

Top 2 strawberry pretzel bars recipes from across the web

The most viewed strawberry pretzel bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Jello Pretzel Salad

Vegan Strawberry Pretzel Salad

The most viewed strawberry pretzel bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine