If you’ve ever heard of or made Strawberry Pretzel Salad, you’ve likely thought, This is my kind of salad! I think it goes along with how anything with fruit and jello was called salad back in the day.
Recently Strawberry Pretzel Salad came up in my feed on Pinterest and I really wanted to make it, but didn’t really want to use the usual jello ,white sugar, and cool whip recipes. I thought about it and realized how much I love how our refrigerator jams have turned out in the past. That would be the perfect top layer! I actually never used chia seeds in my refrigerator jams simply because I didn’t think it needed anything other than the fruit. However, with this recipe trying to mimic something jello-like, I thought adding them would help and add some healthful benefits as well! I also used honey in place of white sugar in the jam and the cream cheese mixture. I added no sweetener at all to the pretzel crust making it a nice salty, buttery combination with the top two layers. I’m really pleased with the results! Hope you’ll give this one a try! I recently purchased a Magic Bullet for making lots of things, but specifically to make some great JuicePlus+ Complete Shakes. I used it for each layer of this dessert and I couldn’t be happier with it!
Strawberry Raspberry Chia Jam
I 1|2 Cup Strawberries stems removed (half sliced)
1 Cup Raspberries
2 TBS Chia Seeds
2 TBS Honey
Add all ingredients to blender or food processor except half o the strawberries. Blend until smooth and then fold in the sliced strawberries. Refrigerate until ready to assemble.
Cream Cheese Layer
8 oz. Block of cream cheese softened
1 Tbs Honey
1 Cup Whipped Cream
Add all ingredients to blender or blend with a hand mixer until incorporated
2 cups Pretzels
6 Tbs melted butter
Add all ingredients to blender or food processor and combine to a rough chop. I spread mine on the bottom of a rectangular 7 1|2 by 11 1|2 baking dish but you could use a round or something else.
Add cream cheese layer on top of pretzel layer and finish with the strawberry layer on top.
You can serve right away or let it firm up a bit in the refrigerator for a few hours.
~SARA~ Fresh Foodie Mama