Classic Pretzel Salad

Classic Pretzel Salad is a picnic tradition. It’s sweet and salty, crunchy and creamy all at the same time. Take it to your next cook out and bring back some memories or create new ones.

We’re nearing the end of our time in the US. When I asked my son if there was anything he’d really like me to make for him he had two requests: BBQ Sauce and Classic Pretzel Salad. I threw in the Restaurant Style Burritos since he likes them so much.

If you’ve never had pretzel salad you’re in for a treat. It’s a throwback to a time when housewives made elaborate concoctions out of JELL-O™. I remember my mother made a green and red jello every Christmas. Some of these “salads” (hey, there was fruit and sometimes vegetables) were very involved to make. Classic Pretzel Salad is no exception. Each layer has to be prepared separately and then assembled together for the finished product. But it’s no more difficult than some bar cookies.

Somewhere along the way, a whipped product that is an affront to generations of cooks who actually whipped their own cream into submission became an ingredient. Well, that ish isn’t allowed in my house much less in my pretzel salad.

Here’s a video that will show you the basics for whipping cream. You’ll need heavy, double, or whipping cream for this. Make sure to check the label. A cup will yield about 2 cups after it’s been whipped. You can use a whisk as demonstrated or a mixer (recommended).

You don’t need to sweeten the whipped cream because it will be added to a block of cream cheese that’s been combined with some sugar. This will be plenty sweet, don’t worry. There are recipes all over the internet for Pretzel Salad. I chose this one from an ex-pat living in Spain for mine. I’ve experienced the same struggle trying to find ingredients over there.

Each layer is prepared separately and then combined. First make and bake the pretzel crust, then prepare the cream cheese layer and the strawberry jello while the crust is cooling. I used frozen strawberries, they also helped the jello to begin setting. You don’t want to add the jello layer until it’s nearly set, but still pourable. This helps keep the jello from seeping into the other layers.

This makes a large 13 x 9″ or similar size pan which is perfect for a cookout or potluck. One day leftovers are OK, but the pretzels begin to get soggy. Halve the recipe for a family size portion that will help you avoid the sogginess.

Classic Pretzel Salad

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Course: Dessert

Servings: 0

Author: LydiaF

Ingredients

For the pretzel crust

• 12 ounces crushed pretzels 3/4 of a one pound bag
• 1 cup butter two sticks, melted
• 1 - 2 tablespoons sugar I used one

For the cream cheese layer

• 2 cups whipped cream whip 8 ounces of cream to get about 2 cups
• 1 cup sugar
• 8 ounces cream cheese cut into small pieces

For the jello layer

• 6 ounce package Strawberry JELL-O
• 2 cups boiling water
• 2 10 ounce packages frozen strawberries unthawed (or 2 cups of your own frozen strawberries)

Instructions

• Pre-heat the oven to 350 and spray a 13 x 9" or similar sized pan with cooking spray
• Meanwhile, crush the pretzels into small pieces. I put them in a baggie and whacked them with a rolling pin.
• Mix the pretzels, sugar and butter in the pan and bake for 10 - 12 minutes to form the crust. Allow to cool before adding the cream cheese layer.
• Whip the heavy cream in one bowl and set aside while you beat the cream cheese with the sugar. Fold in the whipped cream.
• When the pretzel layer is cool to the touch, spread the cream cheese layer over top, going all the way to the edges.
• Place in the fridge until ready to add the jello layer.
• Combine 2 cups boiling water with the JELL-O as directed on the package.
• Stir in the frozen strawberries and continue to stir until the jello begins to set.
• Place in the fridge and check after 20 minutes. When the jello is mostly set, but still pourable, pour over the cream cheese layer and spread. Use a spoon to redistribute the strawberries evenly as necessary.
• Return the pan to the fridge for another 2 hours or so or until the jello is completely set.
• Serve with more whipped cream as desired.

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My son and his friends descended upon the pretzel salad and had seconds. I had to fight them off to get photos! No second day soggy pretzels here!

Today is Memorial Day in the US and for many it’s a day of solemn remembrance. It’s also the unofficial start of Summer. Here’s wishing you a Summer full of balmy days, fun times and great food.