Strawberry Pretzel Salad

Ingredients

• 170 grams (6 ounces) strawberry gelatin powdered mix
• 480 grams (2 cups, 480 milliliters) boiling hot water
• 450 grams (1 pound) fresh strawberries *see note for using frozen
• 150 grams (4 heaping cups) pretzels
• 85 grams (6 tablespoons) butter, melted (unsalted or salted)
• 50 grams (1/4 cup) granulated sugar
• 227 grams (8 ounces) cream cheese, room temperature
• 100 grams (1/2 cup) granulated sugar
• 1 tablespoon lemon zest *optional
• 2 tablespoons lemon juice *optional
• 235 grams (1 cup, 240 milliliters) cold heavy cream *see note for using Cool Whip

Instructions

1. 1

   Preheat the oven to 350°F/175°C.

2. 2

   Mix Jello: Start by mixing the jello so...: Mix Jello: Start by mixing the jello so it has time to cool. Pour the strawberry gelatin powdered mix (170 grams/ 6 ounces) into a medium mixing bowl. Pour in the boiling hot water (480 grams/ 2 cups) and whisk together until well combined. Make sure all of the powder is mixed and dissolved. Set aside while you work on the other layers.

3. 3

   Make Crust: Place the pretzels (150 grams/ 4...: Make Crust: Place the pretzels (150 grams/ 4 heaping cups) into a large zipper bag and use a rolling pin to roughly crush them. Alternatively, you could put them in a bowl and break them up by hand. I don't recommend using a food processor as they will turn to powder. Pour the crushed pretzels into a mixing bowl and add the melted butter (85 grams/ 6 tablespoons) and the granulated sugar (50 grams/ ¼ cup). Stir until well combined.

4. 4

   Bake Crust: Pour the prepared crust mixture into...: Bake Crust: Pour the prepared crust mixture into an un-greased 9 x 13 inch (23 x 33 cm) pan. This can be glass, ceramic, or metal. I prefer to use glass so you can see all of the layers. Spread the crust mixture evenly in the bottom of the pan (it will just barely cover the bottom) and use the bottom of a measuring cup or your hands to firmly press it down until it is in a thin even layer. Bake for about 12 minutes until set and toasted. Allow to cool completely before adding the filling.

5. 5

   Make Cheesecake Filling: In a large mixing bowl...: Make Cheesecake Filling: In a large mixing bowl with a hand mixer, or in the bowl of a stand mixer fit with a paddle attachment, whip the room temperature cream cheese (227 grams/ 8 ounces) on medium speed until fluffy- about 30 seconds. Add the granulated sugar (100 grams/ ½ cup), lemon zest (1 tablespoon), and lemon juice (2 tablespoons), if using, to the bowl and mix until incorporated. Add the cold heavy cream (235 grams/ 1 cup) and mix on medium/high speed until very thick and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally.

6. 6

   Add Filling to Crust: Once the crust is...: Add Filling to Crust: Once the crust is completely cooled, dollop the filling over the top of the crust and use an offset spatula to spread it evenly over the crust, making sure you go all the way to the edge of the pan to create a seal so the top layer doesn't seep through to the crust. Place in the refrigerator.

7. 7

   Cut Strawberries: Cut the tops off the fresh...: Cut Strawberries: Cut the tops off the fresh strawberries (450 grams/ 1 pound) and slice into thin strips. Take the pan out of the refrigerator. To top, you have two options: you can stir the strawberries into the jello completely and then pour that on top of the cream cheese layer. Or if you want to place the strawberries individually so they are nicely lined up like I did in the video, I recommend placing them first and pressing them gently into the cream cheese filling and then very carefully pouring the jello over the top. (Note: I placed them after pouring the jello in the video, but this way is much easier).

8. 8

   Chill: Place the strawberry pretzel salad in the...: Chill: Place the strawberry pretzel salad in the refrigerator to set completely, for at least 2 hours, before slicing.

9. 9

   Store uneaten dessert covered in the refrigerator for...: Store uneaten dessert covered in the refrigerator for up to 3 days. Avoid leaving it sit out of the refrigerator for too long or the crust starts to get soggy.