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Strawberry Cheesecake Salad with Pretzels

A deliciously sweet and crunchy salad that tastes like dessert, featuring cheesecake-flavored cream, fresh strawberries, and candied pretzels.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Candied Pretzels
  • 1/2 cup packed light brown sugar Packed for best results
  • 4 tablespoons unsalted butter Cut into pieces
  • 2 teaspoons vanilla extract Divided for taste
  • 1 1/2 cups lightly crushed pretzels Crushed for even coating
  • 2 teaspoons granulated sugar For sprinkling on pretzels after baking
For the Cream Mixture
  • 8 ounces cream cheese Softened for easy mixing
  • 1 3.4 ounce package instant cheesecake pudding mix Unprepared
  • 1 1/2 cups heavy whipping cream Cold for best whipping
  • 1/3 cup powdered sugar
  • 3 tablespoons strawberry jello mix Unprepared
  • 2 pounds fresh strawberries Hulled and cut into bite-sized pieces

Method
 

Preparing the Candied Pretzels
  1. Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper and set aside.
  2. In a medium mixing bowl, add brown sugar and butter cut into pieces. Microwave in 30 second increments, stirring between until the mixture is bubbling and sugar is dissolved into the butter.
  3. Stir in vanilla extract. Add the pretzel pieces and stir until fully coated.
  4. Transfer the pretzel mixture to the prepared sheet pan and sprinkle with granulated sugar. Bake for 10 to 12 minutes, stirring halfway through baking. Remove from the oven and stir to recoat pretzels.
  5. Allow pretzels to cool completely.
Making the Cream Mixture
  1. In a large mixing bowl, beat softened cream cheese until fluffy.
  2. Add the instant cheesecake pudding mix and beat until fully combined (mixture will be chunky).
  3. With the mixer running on low speed, slowly drizzle heavy cream into the cream cheese mixture. Beat well between additions (adding only 1 tablespoon at a time).
  4. Add powdered sugar and strawberry jello mix, continuing to beat until fully combined.
  5. Gently fold in fresh strawberries and candied pretzels until combined.
Serving the Salad
  1. Transfer the mixture to a serving bowl and serve immediately.
  2. Garnish with whole strawberries and candied pretzels if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, store extra candied pretzels separately and add them just before serving.