Strawberry-Pomegranate Pretzel Salad
Servings 12
Ingredients
For the Pretzel Crust:
- 5 cups mini salted pretzels gluten-free if needed, crushed
- 1/3 cup vanilla sugar
- 1 1/2 sticks unsalted butter melted
For the Cream Filling:
- 1 8-ounce block cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup vanilla sugar
- 1 16-ounce container frozen whipped topping (like Truwhip), thawed
- Pinch of salt
For the Pomegranate Jello Topping:
- 2 cups pomegranate juice
- 4 1/4-ounce envelopes plain gelatin
- 3 tablespoons pomegranate molasses
- 2 1/2 cups sliced strawberries
For Garnish:
- Frozen whipped topping thawed
- Halved strawberries
- Mini salted pretzels
Instructions
Make the Pretzel Crust:
- Preheat the oven to 350°F. Line a 9×13″ baking dish or sheet with parchment paper.
- Mix crushed pretzels with vanilla sugar and melted butter. Press into the prepared dish and bake for 10 minutes. Let it cool completely.
Make the Cream Filling:
- Create space in the refrigerator.
- Mix softened cream cheese with vanilla sugar and sour cream until well combined. Beat in the whipped topping until just combined.
- Spread the cream filling over the cooled pretzel crust. Top with sliced strawberries and refrigerate.
Make the Pomegranate Jello:
- Bloom gelatin in 1/2 cup pomegranate juice. Set aside.
- Heat the remaining 1 1/2 cups pomegranate juice and pomegranate molasses until steam appears. Remove from heat and stir in bloomed gelatin until melted. Let it cool to slightly warmer than body temperature.
- Pour the cooled pomegranate jello over the strawberries and cream filling. Refrigerate for at least 1 hour.
Serve:
- Slice into 12 squares.
- Garnish with whipped topping, strawberry halves, and pretzels.
- Serve and enjoy your delightful twist on a classic summer treat!