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Easy No-Bake Strawberry Pretzel Salad Recipe with Creamy Layers Perfect for Summer

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A quick and easy no-bake dessert featuring a crunchy pretzel crust, creamy cream cheese layer, and fresh strawberry topping. Perfect for summer gatherings with a sweet, salty, and tangy flavor balance.

Ingredients

Scale
  • 2 cups crushed salted pretzels (about 5 ounces / 140 grams)
  • 6 tablespoons unsalted butter, melted (about 85 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 8 ounces (225 grams) cream cheese, softened
  • 1 cup powdered sugar (120 grams)
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups heavy whipping cream (360 ml)
  • 4 cups fresh strawberries, hulled and sliced (about 600 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Crush the pretzels finely using a food processor or by placing them in a sealed plastic bag and gently pounding with a rolling pin until you have fine crumbs.
  2. In a medium bowl, combine the crushed pretzels, melted butter, and granulated sugar, mixing until evenly coated.
  3. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish. Bake for 10 minutes, then remove and let cool completely.
  4. While the crust cools, rinse and hull the strawberries, then slice them.
  5. In a small bowl, toss the strawberries with sugar and lemon juice. Set aside to macerate for at least 15 minutes.
  6. In a large mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
  7. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  8. Gently fold the whipped cream into the cream cheese mixture until there are no streaks but the mixture is still light and fluffy.
  9. Spread the cream cheese mixture evenly over the cooled pretzel crust.
  10. Arrange the macerated strawberries on top, spooning some of the sweet juices over the berries.
  11. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  12. Cut into squares and serve chilled.

Notes

Keep cream cheese at room temperature for smooth mixing. Press pretzel crust firmly before baking to avoid sogginess. Macerate strawberries just before assembling and drain excess juice if too watery. Chill at least 4 hours or overnight for best results. Use salted pretzels for best flavor. For dairy-free, substitute cream cheese and heavy cream with coconut-based alternatives. Gluten-free pretzels can be used for gluten-free version.

Nutrition

Keywords: no-bake dessert, strawberry pretzel salad, summer dessert, creamy layers, easy dessert, crowd-pleaser, sweet and salty dessert

Find it online: https://realityeats.com/easy-no-bake-strawberry-pretzel-salad-recipe-with-creamy-layers-perfect-for-summer/