STRAWBERRY PRETZEL SALAD IS ALWAYS A CROWD FAVORITE
PRETZEL CRUST TOPPED WITH A SWEET CREAM CHEESE LAYER AND STRAWBERRY TOPPING
SMART TIP: THIS RECIPE WORKS BETTER IF YOU LET THE STRAWBERRIES AND JELLO START TO GEL A LITTLE BEFORE PUTTING ON THE CREAM CHEESE LAYER. IT KEEPS IT FROM SEEPING IN TO THE BOTTOM LAYERS AND GETTING THOSE LAYERS SOGGY.
INGREDIENTS:
FOR THE CRUST:
2 C. Pecan halves
4 Tbsp. Butter unsalted and melted
3 Tbsp. Swerve brown sugar substitute
½ tsp. Vanilla extract
FOR THE WHIPPED LAYER:
8 oz. Cream cheese
½ C. Swerve confectioners sugar substitute
1 C. Heavy whipping cream
1 tsp. Vanilla
1-2 C. Slices strawberries
FOR THE GELATIN TOPPING;
4 C. Hot water
¼ C. Swerve confectioners sugar substitute
1-2 tsp. Strawberry flavoring to taste
2 Tbsp. Unflavored gelatin
½ tsp. Vanilla extract
HOW TO MAKE STRAWBERRY PRETZEL SALAD:
Blend the pecans up into a rough meal in a food processor or blender.
Mix the butter, brown sugar substitute, and vanilla extract for the crust with the ground pecans, and press into an even layer in the bottom of a 9×9 baking dish that has been well greased.
In a mixing bowl, beat together the cream cheese and ½ cup of Swerve confectioners sugar substitute until smooth and creamy.
In a separate bowl, beat together the heavy whipping cream and teaspoon of vanilla extract until whipped cream has formed.
Fold the cream cheese mixture into the whipped cream mixture until well combined.
Layer the whipped topping evenly on top of the pecan crust, and place the sliced strawberries in a single layer on the whipped topping.
Place the baking dish into the freezer to set for 30 minutes.
Whisk together the ingredients for the gelatin topping, and pour over the mixture in the baking dish. Place the baking dish into the fridge until the gelatin layer has set.
