I’ve said it before, and I’ll say it again – one of the best things about food blogging has been meeting an incredible group of people along the way. And today a group of us has come together to celebrate one of our own with a virtual baby shower.
Aimée is the editor of Simple Bites, a wildly popular site that focuses on bringing your family together at meal time with real, wholesome food. Simple Bites provides its readers with healthy recipes, fantastic meal plans, and practical tips.
This month, Aimée and her husband are expecting a baby girl – turning their family of four into a party of five. Congratulations to Aimée and Danny on your new addition!
For Aimée’s virtual baby shower, I wanted to put a modern spin on the retro Strawberry Pretzel Salad. I’ve always wondered why this is called a salad as opposed to say – a pie? Any ideas? It’s a dessert that I fondly remember preparing with my Nana for all types of occasions – including baby showers. Although I couldn’t locate Nana’s exact recipe, I used one that I had tucked away in my recipe binder that used the same ingredients from her popular sweet and salty dessert. Only instead of serving it in a boring 9×13-inch pan, I decided to make it a little more girly and adorable by presenting them in Mini Mold Jars from Weck.
Whether you’re making these for a baby shower, or just because – I hope you enjoy this modern take on a classic dessert.
Be sure to check out the links below for more delicious recipes from some amazingly talented food blogger friends.
Strawberry & Vanilla Cupcakes with Strawberry Jam Frosting from Bluebonnets & Brownies
California Veggie Wraps from My Kitchen Addiction
Waffle Cone Fruit Cups by Dine & Dish
Mini Berry Pies on a Stick and Kettle Corn at Food for My Family
Perfectly Pink Pomegranate Smoothies from Food Your Way
Grapefruit Avocado Couscous by Stetted
Quiche Lorraine from GoodLife{Eats}
Strawberry Pretzel Salad In Jars
Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 7 minutes
Ingredients:
1 1/2 cups crushed salted pretzels
4 tablespoons white sugar
10 tablespoons unsalted butter, melted
1 cup granulated sugar
2 (8 ounce) packages cream cheese, room temperature
1 teaspoon pure vanilla extract
1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen sliced strawberriesDirections:
1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine the pretzel crumbs, 4 tablespoons sugar and melted butter. Stir with a fork until the butter is fully incorporated into the pretzel crumbs.
3. Spoon 2 heaping tablespoons of pretzel crust into the bottom of each of your jars. Press the crumbs gently into the bottom of the jars. Be sure not to pack them in too tightly or the crust will be difficult to eat.
4. Place the jars onto a baking pan. Bake in preheated oven for about 6 minutes. Allow the jars and crust to cool completely before layering in the filling.
5. In a medium bowl, beat the sugar, cream cheese and vanilla until smooth. Fold in whipped topping. Spoon filling into a piping bag with a round tip or simply snip the tip of the bag. Evening divide the filling between each jar. Place the jars into the refrigerator for about 1 hour.
6. In a medium bowl, stir together the gelatin mix and boiling water. Stir in frozen strawberries. Place the bowl into the refrigerator for about five minutes. This will allow the gelatin to firm up a bit. Evenly spoon the gelatin between each the jars. Place jars back into the refrigerator for at least 1 hour. Serve chilled.
Notes:
- If you don't want to make individual servings, this recipe will also work well in a 9x13-inch pan.
- You can make your pretzel crumbs as fine or coarse as you like. I prefer them to be a little on the finer side.
- I have not tried this recipe using using freshly whipped cream, so I cannot attest to the outcome.
- The jars seen in the photos are the Weck Mini Mold Jars {Style #976}.
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{ 80 comments… read them below or add one }
I love Strawberry Pretzel Salad in a way that is embarrassing and love that you made these in individual little jars. I’d be likely eat 5 jars, but such is life.
Ha! Sally, I feel the same way about it! Maybe we can eat all the tiny jars together and not tell anyone of our gluttony.
Ooh looks delicious! My mom makes something similar to this except with a shortbread cookie bottom and chocolate pudding and cool whip. Hers is delicious so I am sure this is rocking!
Jamie you make everything look so pretty. I want a whole bowl of this stuff!!
Yum! What a unique recipe!
Jamie! These are so beautiful! It’s a good thing I’m okay with dessert for breakfast because I can’t WAIT to try these.
Thank you so much for coming to my virtual shower; I’m sure you were instrumental in planning it with Amber. I’m so surprised and ever so touched.
Thank you, friend.
XOX
~ Aimee
Congratulations, Aimee and Danny! Best wishes for the new one’s happy and healthy arrival. So exciting!
And thanks you you, Jamie, I have now signed up for another marathon so that I can eat this.
Looks amazing!!
Are these not two tastes that just belong together? Strawberries and pretzels have such a flavor uniquely and deliciously all their own! — yum. Thanks Jamie would love some. Would you like me to make some tea with those?
I love this recipe! My Mom would make it for the holidays. It was always a family favorite.
Amazing! What a great combination of flavors. This is one recipe I would never of came up with, I love it!!!
I haven’t had this salad in years……..LOVE the idea of individual servings!
I’m SO excited Aimee’s having a girl!! Congrats Aimee!
I love virtual showers and this is a great recipe for any shower. I love the sweet/salty combination. Love it!
Definitely a stretch to call this a salad, but it sounds yummy!
Erica-
Yes, I agree – I actually referenced the odd name in the post. No clue how it originated – I just know that’s what we called it when I was a kid.
-Jamie
I love Strawberry Pretzel Salad, it’s one of my favorites! I have to admit though- I never realized that most families at this for dessert! My mom’s side of the family is from the south and when they make this dish it’s served along with dinner, though it’s certainly sweet enough for dessert
these are so cute, I love the individual servings!! I really just love anything that is sweet and savory
These look fantastic! I am pinning this if that’s cool
Thanks for the Pin, Stevie! Much appreciated!
What a beautiful little dessert. I love the presentation in the cute jars.
Never heard of strawberry pretzel salad but I’d call it a pie too.
I looks fantastic! Congrats to the new parents.
I make this for every potluck I am invited to. My recipe leaves the pretzels very coarse (I crush them in a plastic zipper bag) and I don’t put sugar in the pretzel layer. I do insist it is a salad, otherwise I wouldn’t be able to have dessert too. I’ll definitely try the individual servings next time I make it. Thanks.
I’m seeing lots of Pretzel desserts lately
if I didn’t know better I would have thought those were graham crackers on the bottom hehe
Thanks for sharing!
This looks delicious!!
Jamie, thanks so much for being part of the shower. Your photos are stunning, as ever. I’ve never had this in my life, but I’m pretty sure I’d love it.
So fun! This would be top of my list for a baby shower.
Jamie, I love the little jars! They make a beautiful presentation. I make this dish for every pot luck. Each year I get a call from the teachers at my son’s elementary school making sure I am bringing it to their annual teacher appreciation breakfast. This is my absolute favorite sweet/salty dessert because it’s refreshing as well. Thanks for sharing.
I love these virtual baby showers. They always have amazing recipes and are so thoughtful. I enjoy seeig the comaraderie amongst blogging friends.
Congratulations Aimee!
Pretzel salad is a tradition for the holidays on my husband’s side. I’m not sure why we don’t make it in the summer b/c it really does seem more appropriate for warm weather! This past Christmas when I made it, I wanted to avoid the Cool Whip and I used freshly whipped cream. EVERYBODY was raving about it and said it tasted much better than with the Cool Whip.
Hi
Thanks for the amazing recipe. I would like to make this recipe but being Vegetrian I don’t use gelatine can u plz tell me wot else I can subtitute with n how much thanks in advance
Dee-
I’m sorry, but I don’t have a substitution for you. If you happen to make it and come up with a substitute, please let me know.
-Jamie
I got this from veg kitchen.com, PETA.org has the same info, just google it.
Gelatin. If you need to substitute for gelatin in a recipe, use agar flakes or powder. It will thicken as it is heated. Also, there are a couple of companies that make a vegan fruit gelatin product that you should be able to find at your local health food market.
Hope this helps those vegetarians out there.
I grew up eating this desserts; my aunt would make it for pretty every family function. I’ve never seen it served like this though – totally adorable and fitting for a baby shower!
Everything is better in a pretty dish! What a great update of a classic! They look delicious!!
I’ve always wondered why it was called a salad too – -these usually remind me of a lighter cheesecake to be honest. Great recipe though, and your presentation is stunning
I love how you can see all the layers.
I love that this is called a salad! I’ve never heard of it before so when I saw the title of your post I was expecting some sort of greens! What a lovely surprise – it looks lovely
This looks delicious.I can not wait to make it!
It’s called a “salad” because it began life as a dressed-up version of Jello Salad. It is still served with the salads at our Midwestern church potlucks – NEVER with the desserts.
Yes, we always called them congealed salads, the jello, fruit combinations, often with pecans or some kind of nut….and, you’re right, they were always eaten with the meal, not as a dessert.
I’ve made this many times in a glass casserole dish. My biggest complaint was that the crust wouldn’t hold together very well when cut into individual servings. It tasted good, just kind of messy. I LOVE the idea of custard cups, because it eliminates a not-so-pretty serving from the casserole dish. I will do this next time.
This looks so refreshing for spring!
I have made this before but in a 9×11 baking dish. It is truly wonderful and a hit where I have taken it over the year to gatherings. I really like the idea of having it is individual serving dishes. Thank you!!
This was my favorite growing up! Can’t wait to try and make it on my own.
Could you use real whipped cream instead of the Cool Whip?
Kate-
I have not tried this variation, so I cannot attest as to how the recipe will hold its shape. If you do give it a try, please report back to us. Have a great day.
-Jamie
This was on an earlier post, you must’ve missed it.
JacquieLH March 6, 2012 at 12:08 pm
Pretzel salad is a tradition for the holidays on my husband’s side. I’m not sure why we don’t make it in the summer b/c it really does seem more appropriate for warm weather! This past Christmas when I made it, I wanted to avoid the Cool Whip and I used freshly whipped cream. EVERYBODY was raving about it and said it tasted much better than with the Cool Whip.
Yeah for babies and yeah for this salad-pie. Your presentation is gorgeous.
This may be a retro dessert but it is certainly new to me! It is so beautiful and fresh looking, and I imagine that it tastes wonderful with that salty/sweet pairing–looks like our grandmothers were ahead of the whole salted dessert craze.
Talk about something taking me back a few years. Young kids, potlucks and picnics…that’s the images I see now. I haven’t made this in 20 years I’ll bet. That needs to be rectified…funny how we quit making something and forget about it and now I’m dying for a bite!
How many jars did you use?
Sandi-
This recipe makes 10 servings in the jars that are linked the post. Thanks for stopping by.
-Jamie
This sounds so amazingly good. Congratulations Aimee!
This is on my short list to make, thanks for sharing!
Which size jar did you get?
080 – Mini Mold Jar – $18.70
Includes: 12 Jars, 12 glass lids, 12 rings & 24 clamps
Height: 1 3/4″ Opening: 2 3/8″ Volume: 2.7 fl oz.
760 – Mini Mold Jar – $22.20
Includes: 12 Jars, 12 glass lids, 12 rings & 24 clamps
Height: 3 1/8″ Opening: 2 3/8″ Volume: 5.4 fl oz.
976 – 165 Mini Mold Jar – $23.50
Includes: 12 Jars, 12 glass lids, 12 rings & 24 clamps
Height: 1 3/4″ Opening: 3 1/8″ Volume: 5.6 fl oz.
Magen-
The jars are Weck Mini Mold Jars {Style #976}. It’s actually referenced in the notes of the post. Have a great day.
-Jamie
There are two sizes of jars at the site you referenced. Which size did you use?
Kay-
The exact jar style number is: Weck Mini Mold Jars {Style #976}. Thanks for stopping by.
-Jamie
I absolutely *love* how you’ve presented one of my all time favorite desserts!!
I once made this for a picnic of old college friends. One of the guys had brought his new love to meet us, she crinkled her nose at this salad and said “Oh, Jello”. We weren’t fans of hers either:)
Love this in the jars, very fun.
My aunt makes this a lot, and recently she came up with a variation that is even better, by adding some frozen cranberries into the top jello layer. Either way is really good, but I prefer it with the addition of cranberries–sweet, tart, and salty!
Yes I LOVE this! But am i the only one that knows this as only RASPBERRY pretzel salad? i have never even had it with strawberries, although i am sure i would love it, too! but you gotta try the raspberry version- adds sweet-tart to the fabulous mix! i love clever people like you who have such good presentation ideas.
LOVE the presentation!
okay this is seriously brilliant! anything in jars with pretzels gets a big thumbs up in my book.
These are adorable! I want to make some right now!
I know this is a stupid question, but what’s the difference in white sugar and granulated sugar? Is the “white” sugar powdered?
Faye-
They are the same thing. White = granulated. Hope this helps.
-Jamie
Where can I purchase some “Weck Mini Mold Jars Style #976″? They are perfect for this dessert and I would love to find some for Easter. Thanks!
Can fresh strawberries be substituted for the frozen? Thanks!
I pinned this from your website and I’ve probably had 400 people re-pin! I’m making it again right now. Thanks for this and all of your wonderful recipes! I’m really enjoying your addictions.
Love this and am making it for Easter Sunday dessert! If I use the 9 x 13 pan, how long should I pre bake the crust? 10 minutes? Thanks!
Your pretzel recipe has been featured on the Limefish Studio National Pretzel Day guide! http://limefishstudio.blogspot.com/2012/04/national-pretzel-day.html
Hi,
The individual idea is great. Do you think this would work with using cupcake wrappers?
Nikki-
I wouldn’t recommend this recipe to be used with cupcake wrappers, I think you’ll want to use something a bit sturdier. Thanks so much for stopping by.
-Jamie
This was absolutely delicious. I lightened it up with light cream cheese and light cool whip and sugar free strawberry jello and it still was awesome! I remember having this when I was a child, but I wouldn’t have thought it was pretzels for the base. Thanks for sharing!
Lee-Anne-
I’m so happy to hear you enjoyed the recipe! Thanks for sharing your experience with it. Have a great day.
-Jamie
Interesting combination of flavours.. I must try it
When I make this “salad” I use a few salty pretzels, but then mostly use the low sodium pretzels so the crust isn’t quite as salty.
Personal preference I guess.
My husband’s favorite…. bonus that you called it a “salad”!
Thank you for this recipe, and the one hint I have been looking for – but didn’t know I was looking for. I pack the pretzels tightly (a guy thing) and I am always dissatisfied with the pretzel crust. Now that I know better, I am looking for any opportunity to make this again.
Love me some pretzels salad, but I do this with a raspberries instead of strawberry and it’s so good! I popped over just for those jars. I am a big canner and have never ever heard of that brand. I’m so glad you put all of the details and such on your post. I now need about half the jars off their site for Christmas presents. I’m a total Ball Company snob, but I may just have to bust out of that habit and buy lots and lots of these. I assume they are oven safe too considering you can can with them. Have you used any of them in the oven?
Melissa-
Hi! Yes, I have baked with Weck Jars many times and I’ve never had any issues. Have a great day!
-Jamie
I have made this same recipe with raspberries. Delicious. One thing I have learned is that it doesn’t work for left overs so I come up with a solutions. Follow the recipe the same as above but bake pretzels seperately and sprinkle them on top of the desserts when ready to eat then the pretzels won’t get soggy
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