Strawberry pretzel salad
- Liberty Mendez
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Serves 8
More effort
Prep: 40 mins
plus setting over night
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Make a layered no-bake dessert with a pretzel base and a soft cheese centre, topped with strawberry jelly
Egg-free
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Ingredients
Nutrition
For the base
-
210g hard salt pretzels
-
160g unsalted butter
melted
For the filling
- 400g soft cheese
- 2 tbsp vanilla paste
- 100g caster sugar
- 200ml double cream
For the jelly topping
-
250g strawberries
hulled and finely sliced
-
70g strawberry jelly cubes
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Nutrition: per serving
- kcal592
- fat43g
- saturates27g
- carbs44g
- sugars24g
- fibre1g
- protein6g
- salt1.51g
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Method
-
step 1
Line a 20cm loose-bottomed square tin with baking parchment on the bottom, wrapped around the loose bottom so it's easier to remove.
-
step 2
Blitz the pretzels in a food processor to a breadcrumb consistency, then tip into a bowl with the melted butter and mix. Spread on the base of the lined tin and press down with the back of a spoon to create an even layer. Put in the fridge while you make your filling.
-
step 3
Whisk the soft cheese with the vanilla and caster sugar until smooth, then whisk in the double cream. Spread on the top of the pretzel base evenly.
-
step 4
Top the cheesecake mix with half of the strawberry slices and chill.
-
step 5
Make the jelly following pack instructions (you should have around 475ml). Leave to cool until it's room temperature. Slowly pour the mixture over of the strawberries, then add the remaining sliced strawberries so they float on top.
-
step 6
Chill in the fridge overnight to set before removing from the tin and carefully slicing to serve.
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