Strawberry Jello Pretzel Salad elevated to a true Strawberry Gelatin Pretzel Dessert! We knock out the traditional Jello and Cool Whip recipe for simpler gelatin and whipped cream. Easy assembly in the traditional layers, but with an updated shape using a springform pan.
Drawing inspiration on this video recipe from @BDylanHollis and @TastingHistory (love both those guys). The HISTORY of this recipe has followed me since the early 1980's where strawberry jello pretzel salad showed up at every big family gathering. And it was NEVER considered a dessert, but a side dish to consume with all the main savory things. Retro, weird, and perfect. Enjoy!
Recipe recap: Preheat oven to 350°F. Butter base and sides of a 10 inch springform pan, then line base with a parchment paper round and butter parchment.
For the Pretzel Crust...
2 1/2 cups Small pretzel sticks, crushed
3/4 cup Butter, melted
3 tablespoons Sugar
Add crust ingredients to a medium sized bowl, and mix well to combine. Transfer to the prepared springform pan, and press evenly. Use the bottom of a measuring cup to help ease the crust mixture to the edges of the pan. Bake the crust for 10 minutes then allow to cool completely in the pan, on a wire cooling rack.
For the Strawberry Gelatin layer...
16 ounces Fresh Strawberries, hulled (divided)
1 cup Sugar
2 tablespoons Gelatin (2 Knox packets), bloomed in 1/2 cup cold water
2 cups Boiling water
1 tablespoon Fresh lemon juice
Pinch of Salt
Dice 10-12 ounces of the fresh strawberries, reserving the remaining berries for decorative slices later. Combine the diced strawberries in a medium bowl with the sugar, salt, and lemon juice. Mash until the berries release their liquid.
Meanwhile in a small bowl, dissolve bloomed gelatin with the boiling water. Add gelatin mixture to the berries. Mix and then reserve about 1/2 cup of liquid in a separate bowl for later.
Set the 1/2 cup of reserved liquid aside, and do not refrigerate. Slice the remaining whole strawberries pole to pole to use later for topping the dessert.
Refrigerate the larger bowl of strawberry gelatin mixture until cool but still pourable.
For the Cream layer...
8 ounces Cream cheese, softened
1 cup Sugar
1 cup Heavy cream, plus one tablespoon, divided
1/3 cup Powdered sugar
1/2 teaspoon Vanilla
2 1/2 teaspoons Gelatin (one Knox packet), bloomed in 1 tablespoon of cold water
Using a stand mixer with paddle attachment, cream together cream cheese with 1 cup of sugar until light and fluffy. Transfer to a medium mixing bowl.
Using a stand mixer with a whisk attachment, beat 6 ounces of the heavy cream for 2-3 minutes on medium high. Add powdered sugar and beat 2 minutes more.
Meanwhile heat the remaining 2 ounces of cream in a microwave safe bowl until very warm, then add the bloomed gelatin, stirring until gelatin is fully dissolved. Add another tablespoon of cold cream to cool mixture.
With the stand mixer on a low speed, add the gelatin cream mixture and vanilla to the whipped cream. Raise speed and continue until whipped cream forms soft peaks.
Fold whipped cream into the cream cheese until evenly combined. Spread cream mixture evenly over the cooled pretzel crust. Be sure to spread cream to the edge of the pan on all sides, forming a seal. Chill the pretzel and cream layers for 10-20 minutes in the refrigerator.
Once the strawberry gelatin has cooled but is still not set (just slightly thickened), pour the strawberry layer on top of the chilled cream layer. Place reserved strawberry slices on top in a decorative pattern (such as rows or concentric circles). Spoon over the reserved 1/2 cup of strawberry gelatin liquid.
Place dessert in the refrigerator, uncovered, to set for 4-24 hours. Unmold, slice, and enjoy!
Chapters:
0:00 - Intro
0:17 - How to make a pretzel crust
0:49 - How to make strawberry gelatin
2:38 - Stabilized whipped cream and cream cheese layer
4:26 - Assembling the strawberry pretzel dessert
6:29 - Recap of the updates
7:06 - Unmolding the dessert, cutting, and tasting
8:50 - Outtakes outro
#strawberryjellopretezel #strawberrypretzelsalad #strawberries #dougcooking
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