This strawberry pretzel salad will keep in an airtight container in the fridge for up to a week. Cool/chill each layer. If the layers are too warm, they’ll run into one another and won’t be, well, layered.Use room temp cream cheese. Room temperature cream cheese whips together better than cold cream cheese.Sift the powdered sugar. Sifting the sugar prevents lumps in the cream cheese filling.Use a food processor. This makes it easy to crush your pretzels to just the right size.Use salted pretzels. Plain pretzels don’t give you that salty flavor that contrasts with the otherwise sweet dish.Make a parchment paper sling. This makes it super easy to lift the entire salad out of the baking dish so you can cut it.Raspberry, peach, or cranberry would all be delicious! Make it gluten-free. Use gluten-free pretzels and check that all the ingredients you’re using are certified gluten-free.Swap out the pretzels. If pretzels aren’t your thing, try using graham cracker crumbs instead. If you absolutely must use frozen strawberries you’ll need 24 ounces that have been thawed and drained of any excess liquid. You can use frozen strawberries but fresh strawberries provide a better flavor and texture so I’d go that route if possible. If you don’t like the taste of cool whip keep in mind that the other flavors present are so strong you can barely tell it’s there! Can you use frozen strawberries? Whipped cream doesn’t hold its shape as well as cool whip so this would make for a less stable and potentially runny middle layer. I don’t recommend substituting regular whipped cream for cool whip.
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