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Epicurious

Strawberry Pretzel Salad

Recipe information

  • Yield

    serves 8¿10

Ingredients

2 cups crushed pretzels
3/4 cup (1 1/2 sticks) melted butter
3 tablespoons, plus 3/4 cup sugar
One 8-ounce package cream cheese
One 8-ounce carton Cool Whip
Two 3-ounce packages strawberry gelatin dessert mix
2 cups boiling water
Two 10-ounce packages frozen strawberries
1 small can crushed pineapple

Preparation

  1. Preheat the oven to 400 degrees. For the crust, mix the pretzels, butter, and 3 tablespoons sugar. Press this mixture into a 9 × 13-inch pan. Bake for 7 minutes and set aside to cool. Beat together the cream cheese and 3/4 cup sugar. Fold in the Cool Whip and spread over the cooled crust. Refrigerate until well chilled. Dissolve the gelatin dessert mix in the boiling water; cool slightly. Add the strawberries and pineapple, and pour over the cream-cheese mixture. Refrigerate until serving time.

Paula Deen's Kitchen Classics
TagsDessertAmericanCream CheeseCheeseDairyStrawberryBerryFruitPineappleNut FreeCookbooks
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