This quick, easy and fun dish is a favorite for BBQs and family events. Try out this vegan version with no
gelatine to stay on point with your plant-forward lifestyle.
INGREDIENTS:
Pretzel Base:
2 ½ cups salted pretzels
8 tbsp vegan butter
1/4 cup granulated sugar
Creamy Filling:
8oz cream vegan cream cheese (we like this one by Nature’s Fynd)
9oz vegan whipped topping (like this one by So Delicious)
Topping:
4 cups strawberries
1 cup granulated sugar
¾ cup water
3 tbsp cornstarch
1 tsp lemon juice
INSTRUCTIONS:
Preheat the oven to 350 degrees.
Crush the pretzels.
Melt the butter in a pan, adding ¼ cup sugar. Stir till combined then add the pretzels.
Pour the mixture into a baking tin and press down to make the crust. Bake 10 mins. Then set aside to
cool.
Beat the cream cheese in a bowl with powdered sugar until smooth, then add the whipped topping.
Spread the filling over the pretzel crust and place in the freezer for an hour.
Slice the strawberries. Save ¼ of them for later. Place the rest in a saucepan with water, sugar,
cornstarch and lemon juice. Bring to the boil, then summer for 3 mins, stirring frequently. Remove from
heat and allow to cool for about 30 mins.
Add the remaining strawberries to the topping and pour over the creamy layer.
Chill for 2 hrs before serving.