More About This Recipe
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.
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.
For best results, serve within 24 hours of preparation.