August 9, 2011

Strawberry Pretzel Salad - Paula Deen Style

Just made this again for the 2nd time this week. My family L♥ves it sooooo much. It's the perfect summertime dessert.

Strawberry Pretzel Salad
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
1 (6-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
1 (10-ounce) packages frozen strawberries, sliced
1 (8-ounce) can crushed pineapple, optional
Whipped topping or whipped cream, to garnish


Preheat oven to 400 degrees F.

For the crust, mix the pretzels, butter, and 3 tablespoons of sugar together.  I use my food processor for this step.  Then, press this mixture into a 9 by 13-inch pan or a 10" spring-form pan if you want it round and bake for 7 minutes. Set aside and allow to cool thoroughly.

In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled - this step is important! 

Now, in a bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the chilled cream cheese mixture. Refrigerate until serving time.

To serve, cut slices and serve with a dollop of whipped topping.