Strawberry Pretzel Salad: Sweet and Salty Dessert
Make this classic strawberry pretzel salad with layers of salty pretzel crust, creamy filling, and fresh strawberry jello topping. Perfect for gatherings.
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Cooking tools:
- Food processor
- Oven
- Baking pan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen scale
- Stand mixer
- Whisk
- Plastic wrap
- Refrigerator
- Saucepan
- Fine-mesh sieve
- Spatula
- Cooling rack
- Spoon
- Chef's knife
- Cutting board
- Colander
Ingredients
- 7 ounces pretzel twists (about 5 cups).
- 1/3 cup granulated sugar (67g).
- 12 tablespoons unsalted butter, melted (170g).
- 16 ounces cream cheese, full-fat (454g).
- 3/4 cup granulated sugar (150g).
- 4 1/2 teaspoons fresh lemon juice (20g).
- 1/4 teaspoon vanilla extract.
- 1/8 teaspoon kosher salt.
- 1 1/2 cups heavy cream (340g).
- 1 1/2 tablespoons unflavored gelatin powder (15g).
- 2 1/3 cups water, divided (550ml).
- 1 tablespoon lemon juice.
- 3 cups strawberries, halved (454g).
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