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Creamy Strawberry Pretzel Salad Recipe Easy Homemade Dessert with Crunchy Crust

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A delightful layered dessert featuring a crunchy pretzel crust, a light and airy cream cheese filling, and a fresh strawberry topping. Perfect for potlucks and casual gatherings.

Ingredients

Scale
  • 2 cups (200g) pretzels, crushed
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 cup (240ml) heavy whipping cream, chilled
  • 1 tsp vanilla extract
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (20g) cornstarch
  • 1/2 cup (120ml) water

Instructions

  1. Preheat oven to 350°F (175°C). Crush pretzels finely using a rolling pin or food processor. In a medium bowl, combine crushed pretzels, 1/2 cup granulated sugar, and melted butter. Mix until crumbs are evenly coated.
  2. Press mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust. Bake for 10 minutes until golden and fragrant. Remove from oven and let cool completely (about 20 minutes).
  3. Using an electric mixer, beat softened cream cheese until smooth and creamy (about 2 minutes). Gradually add powdered sugar and vanilla extract.
  4. In a separate bowl, whip chilled heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until fully combined and light.
  5. Spread cream cheese layer evenly over cooled pretzel crust. Refrigerate while preparing strawberry topping.
  6. In a medium saucepan, combine 1/4 cup sugar, cornstarch, and water. Stir well to dissolve cornstarch.
  7. Bring to a gentle boil over medium heat, stirring constantly until mixture thickens and becomes clear. Remove from heat.
  8. Fold in sliced strawberries, coating them well. Allow to cool slightly before spooning over cream cheese layer evenly.
  9. Cover dish and refrigerate for at least 4 hours, preferably overnight, to let layers set and flavors meld.
  10. When ready to serve, slice into squares and enjoy the contrast of crunchy crust, creamy center, and juicy strawberries.

Notes

Let the pretzel crust cool completely after baking to keep it crunchy. Whip cream cheese and heavy cream separately to maintain light texture. Chill dessert overnight for best flavor and texture. If crust softens after refrigeration, let sit at room temperature for 10-15 minutes before serving.

Nutrition

Keywords: strawberry pretzel salad, creamy dessert, pretzel crust, easy dessert, potluck dessert, layered dessert, homemade dessert

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