My friend classifies this as a salad and I think it's a dessert - So good!
- Carbohydrate 68.1460576488133 g
- Cholesterol 21.2148931198333 mg
- Fat 9.943875117535 g
- Fiber 1.35858337144057 g
- Protein 8.31178208297 g
- Saturated Fat 6.14450213526525 g
- Serving Size 1 1 Serving (140g)
- Sodium 78.3650947413333 mg
- Sugar 66.7874742773728 g
- Trans Fat 1.302036707954 g
- Calories 402 calories
Step-by-step
- Put pretzels into bottom of 9x13 pan and add 2 T sugar and the melted butter and mix and press into pan - bake at 350°F for 8-10 minutes. Set aside to cool.
- Whip together: 1 C of sugar, 8 ounces softened cream cheese and spread over cooled pretzel mixture.
- Mix together jello and boiling water, stir in frozen strawberries put strawberry mixture to the top and refrigerate for at least 2 hours.
Beyond the Grocery List
The ingredient quantities disguise the physical mechanics of this dish. Salt content varies wildly among pretzel brands, meaning the crust can easily overpower the filling if salted butter is used incorrectly. Use unsalted butter to control sodium levels. Softened cream cheese must reach room temperature completely before whipping to avoid lumps.
Pairing for Contrast
Heavy dairy and sweet gelatin demand sharp, acidic accompaniments. Serve grilled pork chops or roasted chicken thighs alongside this dish. The savory umami cuts through the high sugar content. Avoid heavy starches on the same table. Keep side dishes light and vegetable-forward.
Preventing Structural Failure
The boundary between layers dictates success. Pour boiling water directly onto the gelatin and stir for two full minutes until completely dissolved. Cool the pretzel crust to room temperature before adding the cream cheese layer. Warm butter will melt the fat in the cheese and cause the layers to slide apart.
