Berry Pretzel Salad
The perfect combination of a salty pretzel crust, cream cheese middle, and fresh summer berry topping. A guaranteed hit for your next get together or bbq!
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Servings: 9
Equipment
- 8 by 8 baking dish
- medium bowl
- stand or hand mixer
- spatula
- small bowl
Ingredients
- 2 cups salted pretzels (twists or sticks) crushed
- 6 tbsp unsalted butter
- 1 tbsp sugar
- 1 cup heavy whipping cream
- 8 ounces cream cheese room temperature
- ¼ cup sugar divided
- 1 tsp vanilla extract divided
- 4 cups fresh berries- strawberries, blueberries, and raspberries
Instructions
- Preheat oven to 375°F.
- In a medium bowl melt butter in the microwave. Stir in sugar and crushed pretzles. Mix until combined. Press pretzel mixture into the bottom of the baking dish. Bake 10 minutes. Let cool completely.
- Meanwhile, wash all of the fruit, remove stems from strawberries then slice. Set fruit aside. Add heavy whipping cream, 2 tablespoons sugar, and ½ tsp of vanilla extract to a stand mixer. Using the whisk attachment, beat on medium-high speed until light, fluffy, and the cream sticks to the whisk (approximately 1½ minutes). Transfer to a small bowl. To the mixer, add cream cheese, 2 tablespoons sugar, and ½ tsp of vanilla extra. Beat on medium speed until smooth and creamy (scrape down the sides and remix if needed). Fold whipped cream into cream cheese mixture until well mixed. Spread evenly over the pretzel mixture. Top with mixed berries.
- Serve immediately or refrigerate until ready to serve.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
If making for a crowd- double the recipe and serve in a 3-quart baking dish.
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