This dish is the perfect treat that’s both sweet and salty and is characterized as both a dessert and a side dish: Strawberry Pretzel Salad.
I remember the first time I ever had this. It was at a Christmas pot-luck dinner when I was young (I don’t know how old, but still in elementary school). I was confused because this obviously dessert-looking dish wasn’t sitting with the desserts, but with the side dishes. I asked my mom about its misplacement, and she told me that it’s a side dish because it’s like a SALAD. My world turned upside down. A SALAD?! It was like a free pass to eat dessert before the rest of my meal. I of course loaded it up onto my plate feeling like I had just gotten away with something huge.
So now, all these years later, little has changed. Call it a side dish if you want, but it’s certainly sweet enough to be a dessert. If you love the combination of salty and sweet, then you will absolutely love this.
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 tablespoons white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 (8 ounce) carton frozen whipped topping, thawed
- 2 (3 ounce) packages strawberry gelatin
- 2 cups boiling water
- 2 (10 ounce) packages frozen strawberries
- Preheat oven to 400°F.
- Stir together crushed pretzels, melted butter and 3 tablespoons white sugar; mix well and press mixture into bottom of 9x13-inch baking dish. Bake 8-10 minutes, until set; set aside to cool.
- In a large mixing bowl cream together cream cheese and white sugar. Fold in whipped topping. Spread mixture onto cooled crust.
- Dissolve gelatin in boiling water. Stir in frozen strawberries and allow to set briefly (about 5 minutes). When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. (Keep an eye on it because if it sets too much it will be chunky and won't pour well onto the cream cheese layer.)
- Refrigerate until set.