Strawberry-Pomegranate Pretzel Salad
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Recipe Intro From lisathompson
I took this classic Southern strawberry pretzel salad and flipped it on its head by topping the salty pretzel crust and creamy filling with a homemade pomegranate jello! This version of jello doesn't use any added sugar, artificial flavorings, or food coloring, so you're left to relish the floral vanilla bean, tangy pomegranate, and sweet strawberry flavors.
Note: if you don't have vanilla sugar, use granulated sugar and 1 teaspoon vanilla extract where needed.
Recipe Description
Pretzel salads have three key components: 1) a buttery pretzel crust, 2) a cream cheese filling, 3) a strawberry gelatin topping.
We upgraded this recipe by using unsweetened gelatin, flavored with our favorite pomegranate molasses.
- FAQs
- Recipe Card
Salted Pretzels: Are the perfect base for this dessert, when crushed and combined with melted butter.
Cream Cheese & Sour Cream: Add a luscious texture and subtle tangy flavor to the creamy center.
Whipped Cream Topping: Store-bought whipped topping (ie. CoolWhip) will help save time when making this recipe. It's also what is traditionally used! We don't make the rules.
Plain Gelatin: We recommend using grass-fed gelatin. For this recipe, we are using plain gelatin since it is flavored with pomegranate molasses.
Pomegranate Molasses: This tart syrup sweetens the gelatin, and provides a vibrant pink hue to the strawberry-pomegranate topping.
FAQs
Why is it called a "salad?"
Gelatin salads are a vintage American dessert, most commonly served in the South. The term salad is used because the dish incorporates fruits and/or vegetables, in addition to other mix-ins.
What are the components of this recipe?
This Southern dessert has a buttery pretzel crust, a decedent cream cheese filling, and a sweet strawberry gelatin topping. We recommend serving it with whipped cream.
When do you serve Pretzel Salad?
This easy recipe is ideal for summer holidays and BBQs. From Mother's Day to Labor Day, this no-bake dessert is a summertime staple.
Recipe Card
For the Pretzel Crust
ingredients
- 5 cups mini salted pretzels (gluten-free if necessary), crushed
- 1/3 cup vanilla sugar
- 1 1/2 sticks unsalted butter, melted
For the Cream Filling
ingredients
- 1 (8-ounce) block cream cheese, room temperature
- 1/3 cup sour cream, room temperature
- 1/3 cup vanilla sugar
- 1 (16-ounce) container frozen whipped topping (we use Truwhip), thawed
- Pinch salt
For the Pomegranate Jello Topping
ingredients
- 2 cups pomegranate juice
- 4 (1/4-ounce) envelopes plain gelatin
- 3 tablespoons pomegranate molasses
- 2 1/2 cups sliced strawberries
For Garnish
ingredients
- Frozen whipped topping, thawed
- Halved strawberries
- Mini salted pretzels
Make the Pretzel Crust
Method
Step 1
Preheat oven to 350. Line a 9x13" baking dish or baking sheet with parchment paper.
Step 2
Stir crushed pretzels with vanilla sugar and melted butter until well coated. Press into prepared baking dish in an even layer. Bake for 10 minutes, then let cool completely.
Make the Cream Filling
Step 1
Make space in the refrigerator.
Step 2
Meanwhile, stir softened cream cheese with vanilla sugar and sour cream in the bowl of an electric mixer fitted with the paddle attachment on low speed until well combined. Increase speed to medium and beat for 2 minutes, then stir in thawed whipped topping until just combined.
Step 3
Spread cream filling over cooled pretzel crust in an even layer with an offset spatula. Arrange sliced strawberries overtop and refrigerate.
Make the Pomegranate Jello
Step 1
Bloom gelatin in 1/2 cup pomegranate juice (you can do this right in the measuring cup) and stir until well combined. Set aside.
Step 2
Meanwhile, heat remaining 1 1/2 cups pomegranate juice and pomegranate molasses in a medium pan over medium heat until whisps of steam appear, about 5 minutes. Remove from heat, then stir in bloomed gelatin until completely melted. Let cool at room temperature until it feels just slightly warmer than body temperature, about 10 minutes.
Step 3
Pour cooled pomegranate jello over strawberries and cream filling, smoothing out if necessary. Refrigerate for at least 1 hour.
Step 4
Slice into 12 squares, then garnish with whipped topping, strawberry halves, and pretzels and serve.