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Strawberry-Pomegranate Pretzel Salad

Course Dessert
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
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 9x13" 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!