Apple Pretzel Salad (Edit recipe)

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A delicious, fall twist on your traditional strawberry pretzel salad! Totally gluten free, refined sugar free, and dairy free option, too! made with a buttery pretzel crunchy base, a fluffy, creamy cool whip center, and warm caramelized apple topping!

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	397
Fat:	13 g
Carbohydrates:	66 g
Protein:	2 g
Cholesterol:	7 g
Sodium:	1406 mg
Fiber:	0 g
Sugars:	13 g
Calculated per serving.

Serves: 16

Ingredients

Pretzel Base

Filling

8 oz Full Fat Cream Cheese
0.25 cup Pure Maple Syrup, Or honey
2 tsp Pure Vanilla Extract
1 whole Cool Whip, 1 tub coconut based or regular cool whip

Apple Compote

4 - 5 whole Fuji Apple, Peeled and sliced
3 Tbsp Water
.25 cup Pure Maple Syrup
1 Tbsp Lemon Juice
1 Tbsp Arrowroot Flour
1 tsp Ground Cinnamon

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Process pretzels into large chunks, add butter & syrup, process again until crumbled
-press down into 9x9 pan and bake 10 minutes @ 375
-process cream cheese, syrup, and vanilla until smooth. Then fold in cool whip
-spread overtop your cooled pretzel layer and refrigerate while you make the topping
-on stove top combine apples, water, and syrup. Cover and cook on low about 15 minutes, stirring regularly, until apples are soft
-combine arrowroot starch with 2 tbsp of water, then add to stovetop. This will thicken the mixture even more
-set aside to cool
-once apple compote has cooled to room temp, pour overtop cream layer
-freeze for 1 hour, slice, and enjoy!
-keep stored in the fridge
*can sub vegan butter & cream cheese if dairy free