A Classic Strawberry Pretzel Dessert from 'The Great American Recipe'

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One of the more amusing (and perhaps horrifying) food trends of the twentieth century in retrospect was the popularity of gelatin salads featuring unsavory combinations of everything from fruit to cottage cheese to seafood. But there is at least one version that stands the test of time, and that's the dessert combination of strawberries and pretzels with cream – think of it as a variation on strawberry shortcake, with some salt to balance the sweetness. 

"If you like gelatin salads, you've probably already had a variation of this salad. If you haven't been a fan, give this one a try – it'll make you a believer!" writes respected Chicago chef Paul Fehribach in his book Midwestern Food: A Chef's Guide to the Surprising History of a Great American Cuisine, with More Than 100 Tasty Recipes. 

Try a version by home cook Doug Heilman of Pittsburgh, which he prepared on season 3 of The Great American Recipe, which just wrapped up and is available to stream. PBS has already announced that a fourth season is coming next summer, so we'll have more delightful dishes to try and home cooks to meet next year.

Strawberry Pretzel Dessert

Serve up the perfect balance of savory and sweet with Doug Heilman's recipe that layers salty pretzels, fresh strawberries, and decadent cream.

Ingredients

For the pretzel crust:
8 ounces pretzels, crushed into small pieces
3 tablespoons sugar
12 tablespoons melted butter

For the middle cream layer:
8 ounces cream cheese, softened
2 cups whipped topping
1 cup sugar

For the strawberry gelatin topping: 
Two 3 ounces packages strawberry gelatin
2 cups boiling water
32 ounces frozen, sweetened sliced strawberries, partially defrosted

For the garnish:
8 whole, sliced strawberries
16-24 whole mini pretzels

Directions

1. For the crust: Preheat the oven to 350 degrees Fahrenheit. Add 8 ounces pretzels for crust to a gallon size zipper top freezer bag, removing the air and sealing the bag shut. Using a rolling pin or skillet, crush pretzels into rough crumbs. Alternatively, use a food processor and pulse to achieve crumbs.

2. Combine pretzels, sugar, and melted butter in a medium bowl. Transfer to a 9x13 inch baking dish and press out evenly.

3. Bake for 10 minutes. Cool on a wire rack.

4. For the middle cream layer: Combine all ingredients in a medium bowl, then beat together with a hand mixer.

5. Transfer middle cream layer mixture onto cooled pretzel crust. Using an offset spatula, spread the cream layer evenly to all sides and corners of the baking dish. Option: Chill until ready for the gelatin layer.

6. For the strawberry gelatin topping: Dissolve gelatin in boiling water, then combine with the partially defrosted strawberries. Cool in fridge until thickened slightly.

7. Once cooled, add strawberry mixture carefully over the cream, ensuring strawberries are evenly distributed. Chill until set.

8. Top with another layer of cream, then garnish with strawberries and pretzels.