Mohamed Shili This delicious Strawberry Pretzel Salad by Paula Deen is a quick and easy dessert that’s perfect for any occasion. With a crunchy pretzel crust, creamy cream cheese layer, and fruity strawberry topping, it’s a delightful mix of sweet and salty. Best of all, it’s made with simple, everyday ingredients you probably already have at home!
Recipe Ingredients:
- 1 (8 oz) can crushed pineapple
- 2 cups boiling water
- 2 (10 oz) packages frozen strawberries
- 2 (3 oz) packages strawberry gelatin dessert mix
- 1 (8 oz) container thawed frozen whipped topping
- 3/4 cup plus 3 tablespoons sugar
- 1 (8 oz) package cream cheese
- 3/4 cup melted butter
- 2 cups crushed pretzels
How To Make Strawberry Pretzel Salad?
- Preheat the oven and prepare the crust: Preheat the oven to 200°C / 400°F. In a mixing bowl, combine the crushed pretzels, melted butter, and 40 g / 3 tbsp sugar. Press this mixture into the base of a 23×33 cm / 9×13-inch baking dish. Bake for 7 minutes, then set aside to cool completely.
- Mix the cream cheese layer: In a large mixing bowl, beat together the softened cream cheese and 150 g / 3/4 cup sugar until smooth. Fold in the whipped topping gently, ensuring a fluffy texture. Spread the mixture evenly over the cooled crust, extending it to the edges to seal. Refrigerate until well chilled, about 30 minutes.
- Prepare the gelatin topping: In a separate bowl, dissolve the strawberry gelatin mix in 475 ml / 2 cups boiling water. Let it cool slightly (but not set). Stir in the thawed strawberries and drained crushed pineapple.
- Assemble the dessert: Pour the cooled gelatin mixture evenly over the cream cheese layer. Refrigerate for at least 2 hours, or until fully set.
- Serve and enjoy: Slice the dessert into squares and serve with an optional dollop of whipped cream for an extra touch of indulgence.
Recipe Tips:
- Crush the pretzels evenly: Use a food processor or seal them in a plastic bag and crush with a rolling pin to ensure a consistent texture for the crust. Uneven pieces can make the crust less sturdy.
- Cool the crust completely: Before adding the cream cheese layer, make sure the pretzel crust is fully cooled to prevent the layers from mixing and losing their distinct textures.
- Spread cream cheese layer to the edges: Ensure the cream cheese mixture covers the entire crust, sealing the edges. This prevents the gelatin from seeping through and making the crust soggy.
- Use thawed strawberries and pineapple: If using frozen fruits, make sure they are fully thawed and drained. Excess water from the fruit can dilute the gelatin and affect its ability to set.
- Chill long enough for perfect slices: Allow the dessert to refrigerate for at least 2 hours, or overnight if possible, to ensure the layers set firmly and slices hold their shape beautifully.
How To Store Leftovers?
First, let the leftover Strawberry Pretzel Salad sit at room temperature until fully cooled. Then, cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3 days to keep it fresh.
Nutrition Facts
- Calories: 310
- Total Fat: 19 g
- Saturated Fat: 12 g
- Cholesterol: 40 mg
- Sodium: 253 mg
- Potassium: 100.4 mg
- Total Carbohydrate: 35 g
- Dietary Fiber: 1.1 g
- Sugars: 27 g
- Protein: 2.6 g
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Paula Deen Strawberry Pretzel Salad
Description
This delicious Strawberry Pretzel Salad by Paula Deen is a quick and easy dessert that’s perfect for any occasion. With a crunchy pretzel crust, creamy cream cheese layer, and fruity strawberry topping, it’s a delightful mix of sweet and salty. Best of all, it’s made with simple, everyday ingredients you probably already have at home!
Ingredients
Instructions
- Preheat the oven and prepare the crust: Preheat the oven to 200°C / 400°F. In a mixing bowl, combine the crushed pretzels, melted butter, and 40 g / 3 tbsp sugar. Press this mixture into the base of a 23×33 cm / 9×13-inch baking dish. Bake for 7 minutes, then set aside to cool completely.
- Mix the cream cheese layer: In a large mixing bowl, beat together the softened cream cheese and 150 g / 3/4 cup sugar until smooth. Fold in the whipped topping gently, ensuring a fluffy texture. Spread the mixture evenly over the cooled crust, extending it to the edges to seal. Refrigerate until well chilled, about 30 minutes.
- Prepare the gelatin topping: In a separate bowl, dissolve the strawberry gelatin mix in 475 ml / 2 cups boiling water. Let it cool slightly (but not set). Stir in the thawed strawberries and drained crushed pineapple.
- Assemble the dessert: Pour the cooled gelatin mixture evenly over the cream cheese layer. Refrigerate for at least 2 hours, or until fully set.
- Serve and enjoy: Slice the dessert into squares and serve with an optional dollop of whipped cream for an extra touch of indulgence.
Notes
- Crush the pretzels evenly: Use a food processor or seal them in a plastic bag and crush with a rolling pin to ensure a consistent texture for the crust. Uneven pieces can make the crust less sturdy.
- Cool the crust completely: Before adding the cream cheese layer, make sure the pretzel crust is fully cooled to prevent the layers from mixing and losing their distinct textures.
- Spread cream cheese layer to the edges: Ensure the cream cheese mixture covers the entire crust, sealing the edges. This prevents the gelatin from seeping through and making the crust soggy.
- Use thawed strawberries and pineapple: If using frozen fruits, make sure they are fully thawed and drained. Excess water from the fruit can dilute the gelatin and affect its ability to set.
- Chill long enough for perfect slices: Allow the dessert to refrigerate for at least 2 hours, or overnight if possible, to ensure the layers set firmly and slices hold their shape beautifully.
Paula Deen Strawberry Pretzel Salad
