A fun twist on the classic southern staple: the strawberry pretzel salad. Strawberry gelatin from scratch is simple and tastes fresh and light. Paired with a creamy layer of cheesecake and a crunchy pretzel crust, it becomes the must-make sweet and salty desert for spring. This can be made into one large trifle, or individual ones, whichever suits the occasion.

Strawberry Pretzel Trifles | Go Bold With Butter

Strawberry Pretzel Trifles

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 6 servings

Strawberry Pretzel Trifles

Ingredients

    For the Crust:
  • 2 cups crushed salted pretzels
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup sugar
  • For the Cheesecake Layer:
  • 2 cups heavy cream, very cold
  • 1 (8-oz.) package cream cheese, room temperature
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • For the Strawberry Layer:
  • 1/4 cup cold water
  • 1 package plain gelatin (approximately 1 tablespoon)
  • 1/4 cup hot water
  • 3 pints strawberries, washed and hulled
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • Whipped cream (optional)
  • Additional strawberries for garnish (optional)

Directions

For the Crust:

Add ingredients to medium bowl and mix until thoroughly combined. Set aside.

For the Cheesecake Layer:

Whip cream in electric mixer until stiff peaks form. Remove from bowl and set aside. Add cream cheese, sugar, and vanilla to bowl and beat until smooth, about 3 minutes. Gently fold whipped cream into cream cheese mixture. Set aside.

For the Strawberry Layer:

Sprinkle gelatin over cold water in large measuring cup. Let sit for 5 minutes. Whisk in hot water until dissolved. Add 2 pints strawberries, sugar and lemon juice to food processor and puree. Pour through fine mesh strainer and mix into gelatin mixture. Chop remaining strawberries and add to gelatin.

To assemble trifles, press pretzel mixture into bottom of trifle bowl. Spoon or pipe cheesecake layer on top. Carefully spoon strawberry layer over cheesecake layer. Cover with plastic wrap and chill for at least 4 hours, preferably overnight.

To serve, top with whipped cream and additional strawberries.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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  1. Kate | HappyForks.com said:

    When the season for strawberries comes I can’t get enough! And not to many knows that this common fruit nowadays didn’t exist before. It was created by a human as a hybrid of wild strawberries.