{"id":2402,"date":"2012-06-28T01:34:13","date_gmt":"2012-06-28T01:34:13","guid":{"rendered":"https:\/\/lacasadesweets.com\/?p=2402"},"modified":"2012-09-27T19:46:04","modified_gmt":"2012-09-27T19:46:04","slug":"strawberry-pretzel-salad","status":"publish","type":"post","link":"https:\/\/lacasadesweets.com\/2012\/06\/28\/strawberry-pretzel-salad\/","title":{"rendered":"Strawberry Pretzel Salad"},"content":{"rendered":"

\"\"<\/img><\/div><\/div><\/p>\n

I\u2019ve looked forward to eating Strawberry Pretzel Salad every summer for as long as I can remember. \u00a0Anytime my mom would ask what I wanted to eat during the hot summer months, I usually responded by requesting \u201cthat pretzel dessert.\u201d \u00a0Of course she knew what I meant. \u00a0I mean how many desserts include crushed pretzels in the ingredients, right?<\/p>\n

Strawberry pretzel salad is quite different from other classic summer desserts. It\u2019s got a sweet, crunchy pretzel layer on the bottom, topped with an almost cheesecake-like layer made with cream cheese and cool whip, and finished off with a layer of strawberry jello. \u00a0I don\u2019t know what it is about this combination of flavors, but it\u2019s ah-mazing! \u00a0If you\u2019d ever had this dessert, you know what I\u2019m talking about\u2026<\/p>\n

Put together, these layers make for a creamy, sweet, and refreshing summer classic dessert. Add some blueberries to the jello layer, and you\u2019ve got a perfect 4th of July dessert!<\/p>\n

Strawberry Pretzel Salad<\/span><\/h3>\n

Makes 15-18 servings\u00a0<\/em><\/span><\/p>\n

Ingredients:<\/strong><\/p>\n

Jello Layer<\/span><\/div>\n
\n
    \n
  • 6 oz. package strawberry jello<\/li>\n
  • 2 cups water<\/li>\n
  • Optional: 2 cups sliced fresh strawberries or blueberries<\/li>\n<\/ul>\n<\/div>\n

    Pretzel Layer<\/span><\/p>\n

      \n
    • 2 cups roughly chopped pretzel sticks<\/li>\n
    • 1\/2 stick unsalted butter, melted<\/li>\n
    • 2 tablespoons brown sugar<\/li>\n<\/ul>\n
      Cheesecake Layer<\/span><\/div>\n
      \n
        \n
      • 8 oz. cream cheese, at room temperature<\/li>\n
      • 12 oz. cool whip<\/li>\n
      • 1 cup sugar<\/li>\n<\/ul>\n<\/div>\n

        Instructions:<\/strong><\/p>\n

        Jello Layer<\/span><\/p>\n

        \n
          \n
        • Bring the water to a boil in a small saucepan over high heat.<\/li>\n
        • Stir in the jello until completely dissolved.<\/li>\n
        • If adding sliced strawberries or blueberries, mix them in now.<\/li>\n
        • Refrigerate the jello until it begins to thicken (do not let it set completely!).<\/li>\n<\/ul>\n<\/div>\n

          Pretzel Layer<\/span><\/p>\n

            \n
          • Preheat the oven to 350 degrees.<\/li>\n
          • In a 9\u00d713 pan, mix together the crushed pretzel sticks, melted butter and brown sugar. \u00a0Pat down with the bottom of a spoon to cover the bottom of the pan with the pretzel layer.<\/li>\n
          • Bake at 350 degrees for 7-8 mins, then refrigerate after cooling slightly while you make the other layers.<\/li>\n<\/ul>\n
            \n
            Cheesecake Layer<\/span><\/div>\n
            \n
              \n
            • In a medium bowl, whisk together the cream cheese, cool whip and sugar until combined.<\/li>\n
            • Refrigerate until ready to assemble the layers.<\/li>\n<\/ul>\n
              Assembly<\/span><\/div>\n
              \n
                \n
              • When all of the layers are ready, take the pan with the cooled pretzel crust out of the refrigerator.<\/li>\n
              • Spread the chilled cheesecake layer over the pretzel layer.<\/li>\n
              • Pour the jello over the cheesecake layer.<\/li>\n
              • Refrigerate until set (preferably over night), and enjoy!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n

                Original recipe by La Casa de Sweets<\/em><\/p>\n

                \u00a0<\/p>","protected":false},"excerpt":{"rendered":"

                Layers of buttery pretzels, cheesecake and strawberry jello make for the perfect summer dessert!<\/p>\n","protected":false},"author":2,"featured_media":2442,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[43,110],"tags":[401,399,400,383],"_links":{"self":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/2402"}],"collection":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/comments?post=2402"}],"version-history":[{"count":11,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/2402\/revisions"}],"predecessor-version":[{"id":2596,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/posts\/2402\/revisions\/2596"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media\/2442"}],"wp:attachment":[{"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/media?parent=2402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/categories?post=2402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasadesweets.com\/wp-json\/wp\/v2\/tags?post=2402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}