This strawberry brezel salad immediately brings me back to the summer in the house of my grandmother. It always Family meetings occur, and I knew exactly what it meant: Dessert wanted to exceed dinner. The salty pretzel crust, the sweet layer of cream cheese and the shiny strawberry jello filled with fresh berries? Still one of my favorite combos. It’s easy, the budget is simple and so tasty. If you go to a potluck, BBQ or holiday dinner, this strawberry brezel salad is always a safe (and very popular!) Bet.
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Easy Strawberber Brezel Salad Recipe
This is not an average “salad” … It is a layerer dessert that starts with a salty-sweet pretzel crust, which I bake up to golden and crispy. Then I spread out on a fluffy cream cheese and a striker layer (similar to in a cheesecake without bake) and then pour over strawberry jello, mixed with fresh berries. It cools down and cuts into the most beautiful and refreshing pleasure. This homemade strawberry brezel salad is the simplest dessert for everyone, and you do not need unusual skills or ingredients to pull it off.
Strawberry -Brezel salad
- 2 Cup Small salted salted pretzel (crushed, (110 g) $ 0.59)
- ¼ cup brown sugar (45 g, $ 0.14)
- ½ cup salted butter (melted, (113 g) (0.99 USD)
- 8 oz Cream cheese (Room temperature, $ 1.76)
- ¼ cup Sugar powder (25g, $ 0.06)
- 1 TSP Vanilla extract ($ 0.20)
- 1 ½ Cup Whipped cream (12 oz, $ 2.53)
- 6 oz Gelatin with strawberry taste ($ 1.48)
- 2 Cup boiling water (16 oz, $ 0.00)
- 1 LB Fresh strawberries (cut into slices, (450 g) $ 2.42)
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Collect all the ingredients and heat the oven to 350 ° F.
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Brezeln and brown sugar together in a kitchen machine until they are combined but still chunky.
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Add melted butter and pulsate a few more times until the mixture is evenly moistened.
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Press the crust mixture firmly and evenly into the bottom of a 8 × 8 baking pan with a parchment. Bake for 10 minutes until it is golden brown. Remove and let cool completely.
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Use a hand mixer in a mixed bowl to beat the room temperature fresh cheese, the sugar powder and the vanilla together.
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Pour the heavy cream into the cream cheese mixture and beat it smoothly and completely combined. Spread this mixture evenly over the cooled pretzel crust. Cool at least 1 hour.
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In a medium -sized bowl, stir the strawberry gelatin powder into the boiling water until they are completely dissolved. Cool for about 30 minutes until it thickens the consistency of raw protein.
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Carefully fold the slices of sliced strawberries into the thickened strawberry gelatin. Pour this mixture evenly over the chilled cream cheese layer. Put the dish back in the fridge and cool yourself for 2 to 4 hours or until the jello is fully set.
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Cut the slices and serve chilled. Enjoy!
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Kitchen machine
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Hand mixer
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2 shells mix
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8 × 8 ”baking pan
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Parchment paper
*Keep an eye on the Jello while it relaxes; As soon as it looks like raw protein, it is ready to mix with the strawberries. This ensures that the berries do not fall.
Portion: 1SliceCalories: 507KcalCarbohydrates: 47GProtein: 6GFat: 34GSodium: 484mgFiber: 2G
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How to take step-by-step photos of Strawberber Brezel Salad
Collect all of your ingredients and heat the oven to 350 ° F.
Make the pretzel base: 2 cups (110 g) Small salted pretzels and ¼ cup of brown sugar add to a food processor. Pulse up to combined, but still quite chunky. There should still be some visible breeds during the mixture.
Pour a ½ cup of melted salted butter into the food processor and pulsate it a few more times until you are combined. The mixture should look evenly moistened with visible pretzel pieces.
Bake the base: Pour the pretzel mixture into a 8 × 8 baked shape lined with parchment. Use your hands to press the crust mixture firmly and evenly into the bottom of the court. It should be an even thickness. Bake the crust for 10 minutes until it is golden brown.
Remove the baking dish from the oven and let the crust cool completely as you go to the next steps.
Make the fresh cheese cheese: In the meantime, use a hand mixer to beat 8 uncertured room temperature fresh cheese, ¼ cup of powdered sugar and 1 teaspoon of vanilla extract in a mixed bowl.
Now pour 1 ½ cups of heavy cream into the fresh cheese mixture and beat it smoothly and combined.
Spread the beaten fresh cheese layer on the cooled Brezel crust and cool for 1 hour.
Make the Jello: Add gelatin with a medium -sized mixing bowl with a medium -sized mixed bowl with 6 ounces and 2 cups of boiling water. Mix until the gelatin has completely dissolved. Cool the mixture for about 30 minutes until it thickens the consistency of raw protein. Keep an eye on your Jello, as it looks like raw protein, it is time to mix the fresh strawberries.
Carefully wrinkle fresh strawberries into 1 pound as soon as the jello resembles raw protein.
Assemble the pretzel salad: Pour the strawberry jello mixture over the chilled fresh cheese layer. Place the dish in the fridge and cool yourself for about 2-4 hours or until the jello is fully set.
Surcharge: As soon as the jello is set, cut your strawberry pretzel salad into 9 slices and serve chilled! Enjoy.
- Cut with care. I recommend using a sharp knife to cut clean slices. I would also like to wipe the blade between cuts to keep the layers properly. Use a flat spatula to gently lift each piece out of the baking dish. The parchment paper should help prevent gluing and make it easier to get the first layer out without chaos.
- Add fresh fruit or nuts. If you have some, you can garnish each slice before serving with a few freshly cut strawberries or chopped nuts for additional texture and color. Some splinter almonds, chopped walnuts or candied pecans would be nice!
- Combine it properly. I will never reject this strawberry -Jello -Brezel salad, no matter how it is served. But I have to say that it fits a cup of coffee or iced tea. 😋
- Take it on! Sometimes I leave every pane with a homemade whipped cream for the holidays. Some melted milk chocolate, drizzled over the top, would also be a dream. Yum.
Storage and requirements for instructions
If I want to make this ahead for a party or an event, I will prepare it up to 24 hours in advance and keep it cool in the fridge until it is time. Just make sure that you cover it with plastic film so that the top does not dry out.
For the storage of remains, I would cover the dish or transferred slices into an airtight container and cooled for up to 4 days. The pretzel crust is crispy in the first few days, but even if it becomes a bit soft afterwards, it still tastes great. I do not recommend freezing up this pretzel salad, as the cream and the Jello layers usually do not hold up well after thawing.
(Tagstotranslate) brown sugar