Our family has been making strawberry pretzel dessert for at least 25 years. Even though it's called a salad, we always serve it as dessert. A couple suggestions that might help with the crust... I only use Rold Gold twist pretzels. I've tried other shapes, and other brands, and Rold Gold twists are the best for this. Do not pulverize the pretzels. In fact, I do not use the fine powder stuff in my recipe. Crush the pretzels until they resemble chunky nuts. Crush them just enough that they do not resemble pretzels anymore. I put my pretzels into a large ziplock, and hit/grind them with a soup can. Then I measure out the larger pieces for my recipe, and leave the powdery/salty bits out. If a few large pieces remain - you can crush them in the pan to break them down a bit. Also, my recipe calls for 2 cup of pretzels, 1 cup of butter and no sugar. With the other layers being so sweet, I don't think the crust needs sugar. Whether you serve it as a salad or a dessert, this is a delicious recipe!
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