Description
A sweet and salty layered salad featuring a pretzel crust, cream cheese filling, and fruit topping.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup unsalted butter, melted
- 2 cups small pretzel twists, crushed
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 3 cups sliced strawberries
- 1 cup sliced bananas
- 1/4 cup granulated sugar (for topping)
- 1 tablespoon cornstarch
- 1/2 cup water
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Combine flour, melted butter, and crushed pretzels. Press mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake the crust for 10 to 12 minutes until lightly golden. Let it cool completely.
- In a medium bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth.
- Gently fold in the whipped heavy cream until just combined. Spread this mixture evenly over the cooled pretzel crust.
- Refrigerate the base layer for at least 2 hours, or until firm.
- In a small saucepan, combine the sliced strawberries, 1/4 cup sugar, cornstarch, and water.
- Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
- Once the strawberry mixture is cool, gently layer the sliced bananas over the cream cheese layer.
- Pour the cooled strawberry topping over the bananas.
- Chill the salad for another hour before serving.
Notes
- You can substitute raspberries or mixed berries for the strawberries.
- Make sure the crust and the strawberry topping are completely cool before layering to prevent the cream cheese layer from melting.
- Prep Time: 30 min
- Cook Time: 12 min
- Category: Dessert
- Method: No-Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg