This Strawberry Pretzel Salad is a deconstructed version of a dessert my Mom always makes.
Background: Strawberry Pretzel Salad doubles as a dessert or side dish. The fresh strawberries, not too sweet cream cheese filling, and crunchy pretzel bits make for a delicious treat that will have everyone coming back for more. Growing up, my Mom always made the classic, layered strawberry jello pretzel salad. This deconstructed version is easier to make without sacrificing all the flavors that make strawberry pretzel salad so good. We love to make this dish when entertaining, as much of it can be done the day prior to your event. The trick is to keep the fluff base, pretzels, and strawberries separated until right before you are ready to serve.
- 1 cup pretzels, crushed
- ¾ cup brown sugar
- ¼ cup butter
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 8 ounces Cool Whip
- 3 cups strawberries, diced
- Preheat oven to 400 degrees. Line a cooking sheet with parchment paper.
- Melt butter over medium heat, then add the brown sugar and crushed pretzels until well combined. Spread the mixture on a parchment-lined cooking sheet and bake for 6-7 minutes.
- Allow the pretzel mixture to cool, then break into small pieces and set aside.
- Wash strawberries, then cut into small, bite-sized pieces. Place in refrigerator.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and pure vanilla extract together until smooth. Fold in the Cool Whip and chill in the refrigerator until you are ready to serve.
- Before serving, add the strawberries and pretzels to the whipped cream cheese mixture, reserving some of the pretzel bits and strawberries for a garnish.
- Serve and enjoy!
For more recipes that double as a side dish and dessert, check out our Grape Salad and Cheesecake Fruit Salad!
