Recipes for "strawberry pretzel salad"

Gather all ingredients.

Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 9x9-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 opposite sides; set aside.

Cook strawberries, cornstarch, and 1/2 cup white sugar in a saucepan over medium heat, stirring often, until strawberries break down slightly and mixture is thickened, 6 to 8 minutes. Remove from heat, and let cool to room temperature, about 45 minutes.

Meanwhile, place miniature pretzels into a food processor, and process until finely ground, about 45 seconds. Transfer to a large bowl, and stir in 3/4 cup melted butter and 4 tablespoons light brown sugar until well combined.

Press 2 1/2 cups of the pretzel mixture evenly into the prepared baking pan; use a flat-bottomed drinking glass or measuring cup to form a compact, even layer. Set remaining 1/2 cup pretzel mixture aside.

Bake crust in the preheated oven until slightly crisp and browned, about 12 minutes. Let crust cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F (163 degrees C).

Meanwhile, beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 1 minute. Add vanilla, lemon zest and juice, 1 1/2 tablespoons flour, and remaining 1/2 cup white sugar; beat on medium-low speed until combined, about 15 seconds. Scrape down bottom and sides of bowl, add egg, and beat on medium-low speed until combined, about 15 seconds. Set aside at room temperature until ready to use.

Spread mixture over cooled crust in an even layer. Spread cooled strawberry mixture evenly over top of cream cheese mixture.

Stir remaining 1/2 cup flour, 1/4 cup melted butter, and 3 tablespoons light brown sugar into reserved 1/2 cup pretzel mixture until flour is fully combined; sprinkle evenly over strawberry mixture (it is okay if some strawberry peeks through). Bake in the preheated oven until top is golden brown and filling is almost set but has a slight jiggle in center, about 30 minutes.

Let cool completely in the pan on a wire rack at room temperature, about 3 hours. Using parchment paper as handles, remove from pan and cut into 12 bars.

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.

Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.

Serve and enjoy!