One of my favorite parts about living in the Midwest is that if someone says they’re bringing a salad to the potluck, you never know what you’re going to get. It could be a pile of greens, it could be cold spaghetti tossed with cheese and it could be layers of crushed pretzels, sweet cream, and strawberries suspended in gelatin. This version incorporates rhubarb into the mix since it plays so well with strawberries, and wherever rhubarb goes it brings an optional (but highly encouraged) splash of rosewater for a little extra sparkle.
| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 30 min |
| Yield: | 9 to 12 servings |
Ingredients
- 2 cups pretzel crumbs (165 grams), from about 3 heaping cups salted small pretzels
- 1/3 cup (67 grams) sugar
- 12 tablespoons (179 grams) unsalted butter, melted and cooled
- One 8-ounce (225 grams) block cream cheese, at room temperature
- 1/2 cup (96 grams) sugar
- 1 cup cold heavy cream
- 2 teaspoons pure vanilla extract
- One 1/4-ounce packet powdered gelatin (about 2 1/2 teaspoons)
- 6 ounces (168 grams) fresh or frozen rhubarb, thick sliced (about 1 1/2 cups)
- 1/2 cup (96 grams) sugar
- 1/4 cup (80 grams) seedless strawberry jam
- 2 teaspoons rosewater
- 2 to 3 drops red food coloring, optional
- 2 cups hulled and sliced strawberries
Instructions
- Place an oven rack in the middle position and preheat to 325 F degrees.
- For the crust: In the bowl of a food processor fitted with the blade attachment, add the pretzels and sugar and process into fine crumbs. Drizzle the melted butter over top and pulse to combine. Press the mixture into a clear glass 8-by-8-inch baking dish. (Use the bottom of a dry measuring cup to pack the crumbs tightly.) Bake the crust until crisp and pulls away slightly from the sides of the pan, about 15 to 17 minutes. Let cool completely.
- For the cream cheese layer: In a large mixing bowl, add the cream cheese and sugar. Using a hand mixer, beat until creamy. Drizzle in the cream and vanilla and continue to beat on a medium speed until light, fluffy and medium-stiff peaks form. Spread over the cooled crust and refrigerate until set, about 2 hours.
- Meanwhile, make the gelatin layer. Sprinkle the gelatin over 1/2 cup cool water in a medium bowl and let bloom, about 5 minutes. Combine the rhubarb, sugar and 3/4 cup water in a small saucepan, bring to a boil and reduce to a simmer. Cook until the rhubarb is just tender, but still completely holds its shape, 1 to 2 minutes (add a minute or so more if cooking from frozen). Remove from the heat. Add the jam and rosewater. Stir to combine and thin the jam. Stir in the food coloring, if using. Pour the mixture over the bloomed gelatin and stir to completely dissolve the gelatin. Refrigerate until soft set, about 2 hours (it should look thick and syrupy).
- Once the cream cheese layer is set and the gelatin is soft set, stir the strawberries into the gelatin and spoon the gelatin mixture over the cream cheese layer and smooth the top. Refrigerate until completely set, at least 4 hours or overnight.
- To serve, grab a big spoon and dig in.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 465 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 5 g |
| Cholesterol | 80 mg |
| Sodium | 430 mg |
Reviews
It was delicious! The only change I would make is the crust. I wouldn’t grind the pretzels in a food processor. The crust was nearly impossible to cut. I would make the typical crust by crushing the pretzels in a bag with bigger pieces. Loved the rhubarb!
While I’ve eaten Strawberry Pretzel “Salad” I can’t WAIT to try this. As someone else said I love the fact this does not contain Cool Whip (not a fan of it). Love watching Molly’s show and seeing the farm.
I’m giving 5 stars just for the recipe idea, I can’t WAIT for Strawberries to come into season here in TX!
I’m giving 5 stars just for the recipe idea, I can’t WAIT for Strawberries to come into season here in TX!
Can you make a strawberry rhubarb sauce that would thicken without the gelatin?
I love pretzel salad, but do not make it anymore because every recipe seems to call for cool whip which I will not use. Thank you Molly for this version which uses cream cheese & heavy cream. I have not made it yet so cannot rate it, but I think it will be delicious & healthier than the hydrogenated oils & HFCS in cool whip. Will be making this soon.
Tastes great and recipe is not that difficult. I read it a few times through to be sure I had the timing right. Fun one for kids to help with.
Much better show without the kindergarten teacher voice
Wow! So different. So good!!
Can’t wait to try this! Looks amazing.