Recipe courtesy of Sunny Anderson
Sunny's Strawberry Fields Pretzel Gelatin Salad
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- Level: Easy
- Total: 4 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 521
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 7 g
- Cholesterol
- 81 mg
- Sodium
- 545 mg
This is a classic dish with a few updates. When I was growing up, my mom would use pre-sweetened gelatin, and there were no fresh strawberries. I decided to put a bit more effort into it so I wouldn’t feel guilty, but you can use store-bought strawberry gelatin packets. Simply make it according to the box.
- Level: Easy
- Total: 4 hr 40 min (includes chilling time)
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 521
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 2 g
- Sugar
- 37 g
- Protein
- 7 g
- Cholesterol
- 81 mg
- Sodium
- 545 mg
Ingredients
Base:
Gelatin:
Whip:
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Directions
- For the base: Preheat the oven to 350 degrees F.
- In a medium bowl, add the pretzels, butter and sugar. Stir to combine, then press into an 8-inch square baking dish. Bake for 10 minutes. Remove and let cool.
- For the gelatin: In a large pot on medium heat, add the strawberries, sugar and a splash of water. Boil until tender, then use an immersion blender or standard blender and puree. In a bowl, add the gelatin and 1/4 cup water. Stir to bloom. Strain the strawberries to remove the seeds, then put back in the pot. Add the bloomed gelatin and stir.
- For the whip: In a large bowl, add the cream cheese, sugar and vanilla bean paste. Blend with a hand mixer until the sugar is not granular, then fold in the whipped topping until smooth.
- Spread the whip layer over the pretzel base evenly. Pour over the gelatin. Top with the strawberry halves. Chill at least 4 hours or up to 1 day before serving.
