Sweet and Salty Dessert (Print Version)
# Ingredients:
→ Pretzel Base
01 -
4 1/2 cups lightly crushed small salted pretzels (about 7 oz), plus extra whole pretzels for garnish
02 -
3 tablespoons white sugar
03 -
3/4 cup melted unsalted butter (1 1/2 sticks)
→ Creamy Filling
04 -
8 oz cream cheese, softened to room temperature
05 -
3/4 cup white sugar
06 -
1/8 teaspoon salt
07 -
2 cups heavy whipping cream, chilled
08 -
1 teaspoon vanilla extract or vanilla bean paste
→ Strawberry Jello Layer
09 -
2 boxes (3 oz each) strawberry gelatin powder
10 -
2 cups boiling hot water
11 -
1 lb fresh strawberries, sliced thin (roughly 4 cups)
→ Optional Toppings
12 -
Whipped cream for serving
# Instructions:
01 -
Preheat your oven to 400°F. Grab your food processor and add the crushed pretzels along with the sugar. Pulse everything together until it looks like coarse sand—about 15 seconds should do it. Don't worry if you see a few larger chunks. Pour in the melted butter and pulse another 6 to 8 times until everything's nicely combined.
02 -
Dump the pretzel mixture into a 9x13-inch baking dish. Using the flat bottom of a measuring cup or just your hands, press it down firmly into an even layer. Make sure you get into all the corners and edges. Pop it in the oven for 8 to 12 minutes until it smells amazing. Take it out and let it cool down completely before moving on.
03 -
In your stand mixer with the whisk attachment, beat together the softened cream cheese, sugar, and salt on high speed until it's silky smooth—this takes about 30 seconds. Add the cold heavy cream and vanilla, then beat on medium speed for about 2 minutes total, scraping the bowl once halfway through. You want stiff peaks to form.
04 -
Scoop the cream cheese mixture onto your cooled pretzel crust. Spread it out evenly, making absolutely sure you reach every edge and corner—this creates a seal so the jello won't leak through later. Cover the pan and stick it in the fridge for at least an hour.
05 -
In a medium-sized bowl, whisk together the strawberry gelatin powder and boiling water until the powder completely dissolves. Set it aside and let it cool to room temperature, which takes about an hour. It should still be liquid, not starting to set.
06 -
Take your chilled dessert from the fridge. Scatter the sliced strawberries evenly over the cream cheese layer. Gently pour the cooled gelatin mixture over the strawberries, tilting the pan as needed to spread it evenly. Put it back in the fridge uncovered and let it set until firm—at least 4 hours, but overnight is even better.
07 -
Cut the dessert into 12 portions, cleaning your knife between each cut for prettier slices. Add a dollop of whipped cream on top and stick a whole pretzel in each piece if you want to make it fancy.
# Notes:
01 -
This classic dessert works perfectly for potlucks, summer gatherings, and holidays. The salty-sweet combination is absolutely addictive.
02 -
For best results, chill overnight to allow all the layers to set properly and the flavors to meld together.
03 -
Make sure the gelatin mixture has cooled to room temperature before pouring—if it's too hot, it can melt the cream cheese layer.