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Creamy Strawberry Pretzel Salad Delight

creamy strawberry pretzel salad delight - featured image
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A no-bake dessert featuring a salty pretzel crust, a silky cream cheese layer, and a fresh strawberry topping. Perfect for summer parties and quick gatherings.

Ingredients

Scale
  • 2 cups (180g) crushed pretzels
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 cup (240ml) heavy whipping cream, whipped to soft peaks
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (15g) cornstarch
  • 1/2 cup (120ml) water

Instructions

  1. Place 2 cups (180g) of pretzels in a food processor and pulse until fine crumbs form. If you don’t have a processor, seal pretzels in a plastic bag and crush with a rolling pin until evenly ground (about 2-3 minutes).
  2. In a medium bowl, stir together crushed pretzels, 1/4 cup (50g) sugar, and 1/2 cup (115g) melted butter until the mixture holds together when pressed.
  3. Transfer the pretzel mixture into a 9×13 inch (23×33 cm) baking dish and press firmly into an even layer. Chill in the refrigerator for at least 10 minutes to set.
  4. In a large bowl, use an electric mixer to whip 1 cup (240ml) heavy cream until soft peaks form. Set aside.
  5. In another bowl, beat 8 oz (225g) softened cream cheese and 1 cup (120g) powdered sugar until smooth and fluffy, about 2-3 minutes. Gently fold in the whipped cream until combined but still light and airy.
  6. Remove the crust from the fridge and spread the cream cheese mixture evenly over the pretzel crust. Return to the fridge while you prepare the strawberry topping.
  7. In a small saucepan, combine 1/2 cup (100g) sugar, 2 tbsp (15g) cornstarch, and 1/2 cup (120ml) water. Cook over medium heat, stirring constantly, until thickened and clear (about 3-4 minutes). Remove from heat, stir in sliced strawberries gently to coat evenly.
  8. Spoon the strawberry mixture evenly over the creamy layer, smoothing gently with a spatula. Return the entire dish to the refrigerator and chill for at least 4 hours, preferably overnight.
  9. Slice into squares and serve chilled.

Notes

Press the pretzel crust firmly to prevent crumbling. Whip cream to soft peaks for a light texture. Use softened cream cheese to avoid lumps. Chill the dessert overnight for best results. Avoid overstirring the strawberry topping to prevent watery texture. For gluten-free, substitute almond flour or gluten-free pretzels. For dairy-free, use coconut cream and dairy-free cream cheese.

Nutrition

Keywords: strawberry dessert, pretzel crust, no-bake dessert, creamy strawberry salad, easy summer dessert, crowd-pleaser, quick dessert

Find it online: https://tempotaste.com/creamy-strawberry-pretzel-salad-delight-recipe-easy-no-bake-dessert/