With a pretzel crust, creamy yogurt center and sweet strawberry topping, this one’s perfect for parties!
Here in Utah, we take pride in a few things. Pioneer scones? We make the best. Butterflake rolls? We pwn ‘em. Potluck side dishes? We’ve got the winners.
From Frog Eye Salad to Fluffy Ambrosia, nothing beats the classic sides we Utahns pull out for spring and summer parties. But one stands above the rest—the marvelous 3-layer Strawberry Pretzel Jello Salad. Prized for it’s potluckery, this delish dish has always been a favorite of mine. But I’ve only ever made it once.
Why, you ask?
Because the dag-nammed thing is so time-consuming to make. First, pretzel crushing and crust baking. Then crust cooling and cream cheese layer whipping. Then cream cheese layer setting. Then strawberry jello praying. And I only say that because it takes divine intervention in one form or another to get gelatin to set. It just never works for me.
You can see why I’d nearly given up on this side dish.
Then this instaroo twist came into my life.
Strawberry Pretzel Salad, turned into teeny tiny, serving-sized cups. Whipped up in minutes. Made even better for you than the original, because yogurt is swapped in for the cream cheese. And, for you g-free people out there, I used gluten free pretzels, too.
A quick roundup of ingredients. Pretzels, Yoplait®, butter and such. You’ll also need some sugar, but if you’re feeling healthier, you can also use honey instead.
Pull together the strawberry topping first. Instead of creating some boily mixable topper, I used Cascadian Farms® strawberry jam, microwaved it, and tossed it on top of fresh-sliced strawberries. Boom. Done.
Pretzel crust is up next. A quick blendaroo in my food processor, a stir-in of butter and sugar (or honey) and this baby is ready to spoon into the serving cups—no baking required.
With this layer ready to rock, the yogurt layer needs a whippin’ in a stand mixer. Then you’re ready to assemble.
Spoon in all the layers. Then top it all with a final dollop of cream and a mini pretzel.
It’s already spoon time!
Serve these sweet sides up anytime you need a quick side to complement a light meal. Though they taste like dessert, they’re technically a salad. So I’m pretty sure than means you can eat them instead of dinner, too.
But don’t quote me on that.
Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!