Description
This delightful Strawberry Pretzel Salad is a refreshing dessert with layers of crunchy pretzel crust, creamy dairy-free filling, and sweet strawberries.
Ingredients
Scale
- 2 cups gluten-free pretzels, crushed
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup or honey
- 1 package (8 oz) dairy-free cream cheese
- 1/2 cup powdered sugar (or alternative sweetener)
- 1 cup coconut whipped topping or dairy-free cool whip
- 3 cups fresh strawberries, sliced
- 1/2 cup strawberry gelatin (or similar substitute)
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, blend the crushed gluten-free pretzels, melted coconut oil, and maple syrup or honey until combined. Firmly press this mixture into the bottom of a greased 9×13-inch pan. Bake for 10 minutes to achieve a light golden color, then let it cool completely.
- Beat together the dairy-free cream cheese and powdered sugar using an electric mixer until the mixture reaches a smooth consistency. Gently fold in the coconut whipped topping until no lumps remain. Spread this luscious cream cheese layer over the cooled pretzel crust, ensuring it covers beautifully.
- Mix the sliced strawberries with the strawberry gelatin. Pour this vibrant mixture over the cream cheese layer, spreading evenly to create a tempting top layer.
- Chill the salad in the refrigerator for at least 120 minutes. This will allow the layers to meld beautifully and firm up, making it easier to slice when serving.
- Slice and serve it chilled, and watch as everyone dives into this refreshing treat!
Notes
Make-ahead tips: Prepare the crust the day before and let it sit in the refrigerator overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: strawberry, gluten-free, dairy-free, dessert, salad