What epitomizes American tradition more than the American flag and Southern nostalgia? This 4th of July, I’m reviving a recipe from my childhood: Pretzel Salad. The name always puzzled me—it contains pretzels but no actual salad; instead, it’s a dessert, though some might argue for eating dessert first! Personally, I’d embrace that philosophy wholeheartedly if it weren’t considered unconventional.
Back in my childhood, Pretzel Salad wasn’t dessert—it was a side dish as essential as mashed potatoes and green beans, reserved for special occasions like family reunions, backyard BBQs, and holidays—not your everyday dinner table fare. I hope you enjoy this recipe, enhanced with a touch of 4th of July flair.
I used our family’s Pretzel Salad recipe but added a festive twist inspired by 4th of July decorations found on Pinterest.
Ingredients:
- 2 1/2 cups pretzels, coarsely chopped
- 1/4 cup granulated white sugar
- 1/2 cup butter melted
- 3 – 8 ounces cool whip tubs
- 8 ounces cream cheese (room temperature)
- 1 cup granulated white sugar
- 6 ounces instant strawberry jello
- 2 cups boiling water
- 1 quart strawberries (sliced)
- ½ quart of blueberries
Directions:
1. Start by crushing the pretzels in the food processor until you have 2 1/2 cups of pretels.
* If you do not have a food processor, you can place the pretzels in a gallon size bag and use your rolling pin to crush them inside the bag. Continue to flip the bag over and roll the rolling pin over the bag until all the pretzels are crushed into tiny bits.
2. Then add 1/2 cup melted butter and 1/4 cup white sugar to the food processor and pulse until well mixed.
* If you are not using the food processor, add the butter and sugar to the gallon size bag and shake generously.
3. Press evenly on the bottom of a 9×13 pan. Bake at 350 F for 10 minutes. Cool completely.
* I like to use a measuring cup with a flat bottom to press the pretzels down in the bottom of the pan. It helps even out the pretzel mixture.
In a large mix together 8 ounces cream cheese and 1 cup sugar with a hand mixer until well combined. Add in 16 ounces of whipped topping and blend together. Spread white layer over cooled pretzels. Make sure to go all the way to the edges.
* You may use the food processor instead of a mixing bowl and hand mixer if you do not want to use more items.
5. In a large glass measuring cup bring 2 cups of water to a boil in the microwave – about 3 minutes. Add 6 ounces of instant strawberry jello and mix until well combined. Add the sliced strawberries. Allow it to cool in the refrigerator until slightly thickened. This may take up to an hour.
6. Pour jello over the cream cheese layer. Chill until set.
7. Once the dessert has set for at least 1 hour, take it out of the refrigerator. Take a piping bag, add a star tip, and fill the bag with the cool whip from the third tub. Pipe out lines down the dessert. I placed four lines on the dessert, but you can add more. I just made sure to leave enough room to see the strawberries and to place the blueberrie in lines as well. You can decorate your dessert in whatever patriotic way you see fit. This was just a better alternative so that everyone would get blueberries in their serving.
* If you do not have piping bags or a star tip, you can use a quart size bag. Fill the quart size bag with the cool whip, and snip the corner off the bag to easily make the white lines of the American flag.
10. Refrigerate until ready to serve. Happy 4th of July ya’ll.
