![strawberry pretzel dessert strawberry pretzel dessert](https://i.pinimg.com/originals/e9/06/45/e906459f2794007a46a78e3cda1b881e.jpg)
Sprinkle the gelatin over the cold water in a large bowl and set aside for about 5 minutes, so that the gelatin softens.
![strawberry pretzel dessert strawberry pretzel dessert](https://i.pinimg.com/originals/85/a0/1e/85a01e4b486e22c861af1e0d62b656cb.gif)
Brush the bottom and slightly up the sides of a 13x9 inch baking pan with some of the melted butter. Preheat the oven to 400 degrees Fahrenheit.This is a wonderful recipe to make ahead of time, so take advantage of it and prepare it the night before you plan to serve it. Place in the refrigerator to set, about 4 hours. Gently pour the strawberry mixture over the cheesecake layer and even it out into a smooth layer. Pour the hot strawberry mixture over the softened gelatin and whisk until all the gelatin is dissolved and evenly dispersed in the strawberry puree.Īdd the sliced berries to the pureed berries. Bring the berries to just about a boiling point, when bubbles start to break at the surface, about 5 minutes. Pour the strained berries into a small saucepan, add the sugar and salt. Press the pureed berries through a fine mesh sieve. Slice the remaining pound of strawberries and set aside. While the cream cheese layer is chilling, puree 2 lbs of the strawberries in a food processor. Pour the cream cheese mixture into the cooled crust, and spread it out into an even layer. I’ve NEVER had any issues having the heavy cream whip up into a thick and voluminous texture if it’s added to whipped cream cheese, so I always use this method.) (If you’re nervous about this step and don’t think that the heavy cream will thicken, mix the cream cheese and sugar and then whisk the heavy cream separately until soft peaks form and then fold the whipped cream into the cream cheese mixture. Gradually pour in the chilled heavy cream, increase the speed to high and whisk until there are soft peaks. Meanwhile, using a whisk attachment on a standing mixer, or using a hand mixer, mix the softened cream cheese with the sugar. Press the pretzel mixture into the bottom of the prepared baking sheet. There should still be small pieces of pretzel don’t obliterate the pretzels into sandy crumbs. Pulse the pretzels and sugar in a food processor, about 15 pulses, until coarsely chopped. Brush the bottom and slightly up the sides of a 13×9 inch baking pan with some of the melted butter. Instructions: Preheat the oven to 400 degrees Fahrenheit. pretzel sticks (about 4 1/2 – 5 cups)ģ lbs strawberries, fresh or frozen (if you’re using frozen berries, defrost them first) Recipe adapted from Cook’s CountryĦ 1/2 oz. Paired with a crunchy, salty, sweet and buttery crust and a luscious cream cheese layer, this is an absolute incredible berry dessert. This is very similar, but bursting with even more berrryness, since the strawberry layer is made with crushed berries and unflavored gelatin instead of flavored gelatin with some berries. Raspberry Pretzel Jello has been a huge sensation in the past few years, and for good reason.
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What better way of using strawberries than in a cold, refreshing and sweet treat? You can start the summer off with this Strawberry Pretzel Dessert and make it all summer long for different picnics, barbecues and parties. Strawberries are one of my favorite berries – juicy, sweet and of course, full of delicious berry flavor. Springtime means strawberries are in season.