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Patriotic Berry Pretzel Salad
Submitted by Lindsay {Eighty Twenty Dietitian} on July 2, 2012 in Fourth of July, Holidays
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- FOR THE CRUST:
- 3 cups Crushed Pretzel Sticks
- ¾ cups Butter
- ¼ cups White Sugar
- FOR THE RUSSIAN CREAM:
- 1-½ cup White Sugar
- 2 envelopes Unflavored Gelatin
- 1 cup Water
- 2 cups Whipping Cream
- 3 cups Sour Cream
- 1 Tablespoon Vanilla Extract
- FOR THE TOPPING:
- 1 cup Blueberries
- 2-½ cups Sliced Strawberries
Preparation Instructions
For the crust:
Preheat oven to 350ºF. In a bowl mix together pretzels, butter and sugar. Press into the bottom of a 9×13″ baking dish prepared with baking spray. Bake for ~12 minutes. Remove from oven and allow to cool completely (I put mine in the refrigerator after about 20 minutes).
For the Russian cream:
In a medium saucepan, blend sugar and gelatin. Add water and mix well. Let stand for 5 minutes. Stirring constantly, bring to full boil.
Remove from heat and whisk in whipping cream. In a larger mixing bowl, mix sour cream and vanilla. Slowly add sugar-cream mixture and whisk to mix.
Pour Russian cream over cooled pretzel crust and return to refrigerator for 3-4 hours, or until set.
Prior to serving, decorate with berries. To serve, cut into 12 even slices.
