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Strawberry Pretzel Salad

Strawberry Pretzel Salad

This vibrant Strawberry Pretzel Salad combines crunchy, salty, and sweet layers into one breathtaking dessert experience. You will love how the buttery crust provides a sturdy base for the silky cream cheese filling and the shimmering fruit topping. This recipe highlights fresh, seasonal ingredients while offering a nostalgic nod to classic kitchen gatherings. Every bite delivers a satisfying textural contrast that keeps everyone reaching for seconds.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups crushed salted pretzels
  • 3/4 cup melted vegan butter
  • 3 tablespoons organic cane sugar (for crust)
  • 1/2 cup organic cane sugar (for filling)
  • 8 ounces vegan cream cheese
  • 2 cups whipped coconut cream
  • 1 pound fresh sliced strawberries
  • 1 pack vegan strawberry gelatin or agar-agar
  • 2 cups boiling water

Method
 

  1. Preheat your oven to 350°F (175°C). Crush your pretzels into small pieces. Combine with melted vegan butter and 3 tablespoons of sugar. Press into a 9x13 inch dish.
  2. Bake for 10 minutes and let cool completely.
  3. Beat vegan cream cheese and 1/2 cup of sugar until smooth. Gently fold in whipped coconut cream.
  4. Spread the cream mixture over the cooled pretzel crust and refrigerate for at least 1 hour.
  5. Dissolve vegan strawberry gelatin or agar-agar in boiling water. Let it cool to room temperature.
  6. Stir in sliced strawberries into the room-temperature gelatin. Pour over the chilled cream layer.
  7. Refrigerate for 4-6 hours or overnight. Slice and serve chilled.

Notes

To prevent the crust from getting soggy, ensure the cream mixture seals the edges of the dish. Fresh strawberries yield the best texture and flavor.