Strawberry Pretzel Salad Paula Deen
Ready In: 42 mins
Serves: 8-10
Ingredients
- 2 cups crushed pretzels
- 3⁄4 cup melted butter
- 3 tablespoons sugar plus 3/4 c sugar
- 8 ounces cream cheese
- 8 ounces whipped topping
- 6 ounces strawberry gelatin, dessert mix
- 2 cups boiling water
- 20 ounces frozen strawberries
- 8 ounces crushed pineapple
- whipped topping or whipped cream, to garnish
Directions
- Preheat oven to 400.
- For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
- Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
- Set aside and allow to cool.
- 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.
- In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
- Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
- To serve, cut slices and serve with a dollop of whipped topping or whipped cream.
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