On the Fourth of July, we have much to celebrate. Often we get together with family and friends and enjoy a day off along with food and drink.
My son, Max, and I tried a new recipe this week that would be a good fit for any Fourth of July celebration. It is a unique spin on the traditional Strawberry Pretzel Salad that my family loves. We determined that turning this salad into a symbol of America makes it even more perfect for a mid-Summer dish to share.
Creating this salad starts off with making a crunchy pretzel crust. From there, a sweet cream cheese layer separates the crust from the sweet strawberry gelatin. Once the gelatin is firm, the toppings of blueberries and Reddi-wip create the look of the flag. Overall, the salad (which could also be called a dessert) boasts a crunchy, salty and sweet combination in each bite.
This salad is a hit with any crowd. With the patriotic spin, it is the perfect option to try for the upcoming holiday.
From our kitchen to yours – enjoy!
Serves 12
Crust:
2 c. crushed pretzels (about 8 ounces)
3/4 c. butter, melted
3 T. sugar
First Layer:
2 c. whipped topping
1 package (8 ounces) cream cheese, softened
1 c. sugar
Second Layer:
2 packages (3 ounces each) strawberry gelatin
2 c. boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Top Layer:
blueberries
Reddi-wip
Preheat the oven to 350°. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13×9-in. baking dish. Bake for 10 minutes. Cool.
For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over the pretzel crust. Refrigerate until chilled.
For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over the filling. Chill until firm, 4-6 hours.
Add blueberries to the top left area to represent the stars and create flag stripes with Reddi-wip. Serve.
Note: Cover and refrigerate leftovers. The salad is best enjoyed within three days.
