Delightfully salty-sweet, creamy, and crunchy, strawberry pretzel salad is a staple at picnics, potlucks, and holiday celebrations.
Pulsing the pretzel twists together with sugar in the bowl of a food processor results in a salty-sweet crust with a sandy texture.Making the jello with a syrup from fresh strawberries and lemon juice results in a more fruity, flavorful topping.
To make the syrup, I start by blooming powdered gelatin and simmering fresh strawberries with water, sugar, and lemon juice, which adds brightness and helps to balance the sweetness. Once the fruit has softened, I strain the syrup, whisk in the bloomed gelatin, and allow it to cool to room temperature. You don’t want to rush this part: Pouring warm syrup on top of the filling will melt the cream cheese, resulting in bits of softened dairy floating in the jello.
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