Strawberry and Blueberry Pretzel Salad
Crunchy pretzels and a creamy filling are topped with piles of strawberries and blueberries making this Strawberry and Blueberry Pretzel Salad our favorite dessert for summer!
Several years ago, my aunt introduced me to the ever-popular Strawberry Pretzel Salad. I’d never even heard of it before and I fell in love with it from the very first bite.
I think I may have eaten 3 servings that day, including choosing it over pie for dessert!
Strawberry Pretzel “Salad” isn’t a salad at all. It’s a layered dessert that starts with a pretzel crust, then a sweet cream cheese and cool whip layer, and it’s topped with a strawberry jello layer.
Strawberry and Blueberry Pretzel Salad
Aunt Judy’s Strawberry Pretzel Salad is absolutely delicious and no one can ever resist a slice of it. This Berry Pretzel Dessert is my twist on that recipe.
Made without cool whip or jello, this dessert is a much less sweet, but still completely irresistible cousin to the original.
It starts with a pretzel crust that is layered with a lightly sweetened creamy filling. Topped with an abundance of fresh berries, I found myself going back for sliver after sliver all night long.
No Bake Strawberry Pretzel Dessert
Kitchen Tip: I use this spatula and this dish to make this recipe.
- Finely crush the pretzels in a food processor, blender, or with a rolling pin in a heavy zip-close bag. Place the crumbs in a medium-size mixing bowl.
- Add the melted butter and brown sugar and stir to combine. Press the crust mixture into the bottom of an 8×8 pan.
- In a large mixing bowl, combine the cream cheese and sugar. Beat until combined, about 2 minutes. Add the heavy cream, vanilla extract, and salt.
- Beat until smooth and fluffy, about 4 minutes. Pour over the crust and smooth with a spatula.
- Top generously with berries. Refrigerate at least 2 hours before serving.
I loved the crumbling crust with bits of crunchy pretzels throughout, but if you prefer a more traditional crumb crust (that will also be more easily sliced) be sure to grind every bit of the pretzels into fine crumbs.
Strawberry Blueberry Recipes
I simply can’t get enough of all the fresh berries this summer! Fresh strawberries and blueberries are tossed in a light balsamic vinaigrette and then sprinkled with fresh basil to make this Balsamic Berry Salad.
Strawberry Spinach Pasta Salad with an abundance of berries, fresh spinach, chewy pasta, and a bright, sweet, light dressing is an unexpected and delicious cold pasta salad.
This Strawberry Blueberry Banana Smoothie brings summertime straight to your glass. Sweet and creamy, this good-for-you smoothie is an easy way to start your day or refuel in the afternoon.
For a few more berry desserts, try the Berry Hand Pies by Saving Dessert, the No Bake Berry Almond Tart by Recipe Girl, and this Red White and Blue Berry Delight by 365 Days of Baking.
Warm Berry Sauce poured over cold ice cream is truly one of my favorite desserts. I make this sauce year-round and every time I serve it, it gets raves.
This simple berry sauce might be the simplest recipe I keep in my dessert recipe notebook. I scribbled it out on a scrap of paper about 15 years ago while I was visiting a friend and I’ve been making it ever since.
Print
{No Bake} Berry Pretzel Dessert
Crunchy pretzels and a creamy filling are topped with piles of strawberries and blueberries making this Berry Pretzel Dessert our favorite dessert for summer!
Servings 9 -12 servings
Crust Ingredients
- 3 cups miniature pretzel twists
- ⅓ cup melted butter
- ¼ cup light brown sugar
Filling Ingredients
- 16 ounces cream cheese
- ½ cup sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2½ cups chopped fresh strawberries for topping
- 1½ cups fresh blueberries for topping
Finely crush the pretzels in a food processor, blender, or with a rolling pin in a heavy zip-close bag. Place the crumbs in a medium-size mixing bowl.
Add the melted butter and brown sugar and stir to combine. Press the crust mixture into the bottom of an 8×8 pan.
In a large mixing bowl, combine the cream cheese and sugar. Beat until combined, about 2 minutes. Add the heavy cream, vanilla extract, and salt.
Beat until smooth and fluffy, about 4 minutes. Pour over the crust and smooth with a spatula.
Top generously with berries. Refrigerate at least 2 hours before serving. Enjoy!
I loved the crumbling crust with bits of crunchy pretzels throughout, but if you prefer a more traditional crumb crust (that will also be more easily sliced) be sure to grind every bit of the pretzels into fine crumbs.
{originally published 6/28/16 – recipe notes and photos updated 6/17/22}
The post Strawberry and Blueberry Pretzel Salad appeared first on Barefeet in the Kitchen.