A Tastier Strawberry Pretzel Salad (WITHOUT Jello)

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Mix the crushed pretzels, melted butter, and the 2 tablespoons granulated sugar and 2 tablespoons brown sugar until the pretzels are evenly moistened.
3. Press the mixture firmly and evenly into the bottom of a 13x9-inch pan.
4. Bake on the center rack for 12 minutes, then let the crust cool completely.
5. Whisk the ⅓ cup granulated sugar and cornstarch in a small saucepan. Add half the strawberries and the lemon juice and stir.
6. Cook over medium-low heat until the berries release their juices. Raise the heat to medium and boil, stirring constantly, until thickened: a spatula leaves a brief trail and the mixture coats the back of a spoon.
7. Off the heat, stir in the remaining strawberries and the ½ tablespoon butter until the butter melts and the berries are evenly mixed. Let it cool completely.
8. Beat the heavy cream, powdered sugar, and vanilla in a large bowl until thick, fluffy, and stiff peaks form.
9. In a separate bowl, beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy.
10. Fold the whipped cream into the cream cheese mixture until smooth and creamy.
11. Spread the filling evenly over the cooled crust, all the way to the edges of the pan.
12. Spread the cooled strawberry mixture evenly over the filling. Cover and refrigerate for at least 3-4 hours or overnight.
13. Before slicing, chill in the freezer for 10-30 minutes for neater slices.

Summarized from Sugar Spun Run's video. Watch it for the details.

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LemonCreamBrown sugarHeavy creamCream cheeseStrawberry