Dear Reader: These are extraordinary times we’re living in, and while we always have a view toward health and wellness, sometimes the concept of self-care and wellness becomes a little different. As our needs shift, self-care might look like an over-the-top blanket fort in the living room… or decadent treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the usual self-care routine. That’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
Few flavor combinations are more lovely than the sweet and salty one. There’s just something about it that hits all the right spots. If you agree, then you’re in for a real treat with this yummy summertime “salad”.
Why is it called a salad? Honestly, I do not know the answer to this question. There are no greens to be found on or in it. This isn’t one of those sneaky dishes where you actually end up consuming 3 servings of kale. It’s exactly what it sounds like: sweet and salty yumminess you’ll be craving all summer long. Think layers of Jell-O, tangy strawberries, and sweetened cream cheese atop a salty, buttery pretzel crust.
But this salad is not just cool, creamy, and delicious. It is also exceedingly easy to make, and the potential for modifications and add-ons is definitely there. You could substitute a different type of fruit, or use a few different kinds. Changing the flavor of the gelatin is a great option too. Try raspberry for a bit more tang! The sky’s the limit with this wonderful sweet and salty canvas.
- 1/2 cup butter, melted
- 2 and 1/2 cups pretzels, finely crushed
- 3 tablespoons sugar
Cream cheese filling:
- 8 oz. cream cheese, softened
- 1 cup sugar
- 8 oz. Cool Whip, thawed (or whipped cream)
- 2 – 10 oz. bags of frozen or fresh strawberries, sliced
- 6 oz. strawberry gelatin
- 2 cups water, boiling
To make the crust: Preheat your oven to 400 degrees. Combine the crushed pretzels, butter, and sugar in a medium bowl. Press the pretzel mixture into the bottom of a 9″×13″ baking dish. Bake this until set, for 8-10 minutes. Let cool.
To make the cream cheese filling: With an electric hand mixer, whip together the sugar and cream cheese. Then gently fold in the Cool Whip.
Spread the cream cheese filling on top of the pretzel crust. It’s important to be sure to spread the filling all the way to the edges of the pan. This creates a necessary barrier between the gelatin and the crust. Place the pan in the refrigerator while you’re preparing the gelatin.
To make the gelatin: Boil water and in a medium pan and dissolve the gelatin in the water. Pour in the strawberries and stir well to combine.
Let the gelatin sit for a few minutes before pouring it over the cream cheese layer. Put the pan back in the refrigerator again, until the gelatin sets completely.
When ready to serve, slice into squares and enjoy!
The post Strawberry Pretzel Salad Is A Sweet Summertime Treat! appeared first on Healthy Holistic Living.