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Strawberry Pretzel Salad

by Jamie on March 6, 2012

Post image for Strawberry Pretzel Salad

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}

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Strawberry Pretzel Salad In Jars

March 6th, 2012

Yield: 10 servings

Prep Time: 15 minutes

Cook Time:

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 strawberries

Directions:

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}.


{ 91 comments… read them below or add one }

Stephanie March 30, 2012 at 8:03 pm

These are adorable! I want to make some right now!

Reply

faye miller March 31, 2012 at 11:43 am

I know this is a stupid question, but what’s the difference in white sugar and granulated sugar? Is the “white” sugar powdered?

Reply

Jamie March 31, 2012 at 2:10 pm

Faye-
They are the same thing. White = granulated. Hope this helps.
-Jamie

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Lorie Sharpe April 5, 2012 at 11:27 pm

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!

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Rachel April 6, 2012 at 6:33 pm

Can fresh strawberries be substituted for the frozen? Thanks!

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Barb April 12, 2014 at 6:19 pm

So did you find out if fresh strawberries can be substituted for frozen?

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Christie April 7, 2012 at 7:50 pm

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.

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Josi April 7, 2012 at 10:26 pm

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!

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limefish studio April 26, 2012 at 10:34 am

Your pretzel recipe has been featured on the Limefish Studio National Pretzel Day guide! http://limefishstudio.blogspot.com/2012/04/national-pretzel-day.html

Reply

Nikki June 5, 2012 at 9:15 pm

Hi,
The individual idea is great. Do you think this would work with using cupcake wrappers?

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Jamie June 6, 2012 at 3:50 pm

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

Reply

Lee-Anne Thornton July 1, 2012 at 10:13 pm

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!

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Jamie July 6, 2012 at 10:21 am

Lee-Anne-
I’m so happy to hear you enjoyed the recipe! Thanks for sharing your experience with it. Have a great day.
-Jamie

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Merrin July 20, 2012 at 7:26 pm

Interesting combination of flavours.. I must try it

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Dixie July 24, 2012 at 10:49 pm

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.

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Anne August 19, 2012 at 2:03 pm

My husband’s favorite…. bonus that you called it a “salad”!

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Rick August 31, 2012 at 7:32 am

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.

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Melissa @ Bless This Mess October 11, 2012 at 7:13 am

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?

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Jamie October 14, 2012 at 2:41 pm

Melissa-
Hi! Yes, I have baked with Weck Jars many times and I’ve never had any issues. Have a great day!
-Jamie

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Debbie February 18, 2013 at 8:59 pm

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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AJ May 27, 2014 at 2:14 am

Debbie,
I’ve had this recipe for nearly 30 years, and that is exactly how it was suggested to use the pretzels. We always put them on top…and keep them in larger bits so they look recognizable as pretzels. (Not big, appx ¼” to ½”)

Reply

Cheryl April 17, 2013 at 5:20 pm

Can fresh strawberries be used?

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Jamie May 18, 2013 at 9:12 am

Cheryl-
I have never attempted to use fresh strawberries in the recipe. If you give it a try, let me know how it goes. Have a great day.
-Jamie

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Pat Purdum May 25, 2014 at 2:53 pm

I used fresh strawberries and it was delicious. Sliced them thinly and ‘ macerated’ them with orange rind. I also used fresh whipped cream w the cream cheese. I do not care for cool whip. The end result was fabulous

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alicia May 21, 2013 at 6:28 am

Hi Jamie! I am new to your blog and am loving it! Just wondering, is there anywhere you can buy wreck jars in the store as I need them asap! Also, how far in advance would you say it is safe to prepare this recipe? Thanks for all the inspiring recipes! alicia!

Reply

Jamie May 22, 2013 at 11:16 am

Alicia-
I am unaware of any stores that sell Weck Jars. I would recommend contacting customer service ((800)345-7381) for details. Thanks so much for stopping by!
-Jamie

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Heather - Chickabug July 19, 2013 at 2:26 pm

I can’t believe I’ve never heard of this before! It looks so good. I can’t wait to try it. Thanks for sharing! : )

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Pam April 29, 2014 at 1:55 pm

hey Jamie,
I would like to make this for a large group and I love the idea of making individual servings. I don’t have 100 glass jars so I would like to make them in plastic dessert bowls. Do you think it would be okay if I don’t bake the crust?

Reply

Jamie Lothridge May 5, 2014 at 6:20 pm

Pam,
If you didn’t want to bake the crust, I think you’d have to use just plain pretzels, maybe still mixed with the sugar, and be okay with the crust being a bit more like a “granola” mix-in, instead of an actual pie-type crust.
- Jamie

Reply

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