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Vegan Strawberry Pretzel Salad

Please refer to the tips in my post about where to source ingredients & substitutions.
Course: Dessert
Cuisine: American
Keyword: dessert for a group, picnic food, vegan, vegan jello

Equipment

  • hand mixer

Ingredients

Bottom Layer

  • 2 cups crushed pretzels
  • 3/4 cups vegan margarine, melted
  • 3 Tbs sugar

Middle Layer

  • 1 tub Tofutti Better Than Cream Cheese
  • 1 cup sugar
  • 1 container So Delicious CocoWhip, thawed or 8oz homemade coconut whipped cream

Top Layer

  • 2 packages strawberry vegan gel see post for source, or skip this step & top with freshly sliced fruit
  • 20 oz sliced strawberries, fresh or frozen

Instructions

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir together crushed pretzels, melted margarine and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.
  • Bake 8-10 minutes, until set. Set aside to cool completely.
  • Use a hand mixer to beat together the cream cheese and sugar. Gently fold in the whipped coconut topping.
  • Spread evenly over the cooled pretzel crust. Cover, and store in the freezer while you prefer the last layer.
  • If you are not using a gel layer, simply top your dessert with sliced fruit, and chill at least 4 hours before serving.
  • Prepare the gel as directed on the package. While the water is boiling, get the sliced fruit ready. Vegan gel sets up quickly.
  • Once you've mixed the gel and boiling water, add the fruit. If you're using frozen, there's no need to thaw it first.
  • Allow the gel and fruit to set only until it's about the texture of egg whites - still loose, but a bit firm. With frozen fruit, this step only took me about 3 minutes.
  • Use a large spoon or ladle to scoop the gel mixture evenly on top of the chilled whipped cream layer.
  • Cover, and refrigerate at least 4 hours before slicing and serving.

Notes

Experiment with different flavor combinations using different gel flavors and fruits.