Paula Deen Strawberry Pretzel Salad

Paula Deen Strawberry Pretzel Salad layers a salty-sweet pretzel crust, a tangy cream cheese filling, and strawberry gelatin loaded with fruit on top. It feeds 13, takes about 26 minutes of hands-on work, and belongs on every church supper or holiday potluck table across the South.

The pretzel crust is where this recipe stands or falls. Overbake it past 7 minutes and the pretzels turn bitter. Pull it out on time and let it cool completely before spreading the cream cheese layer. Otherwise, the filling softens into the crust and you lose that crunch.

Make it the night before so the gelatin sets firm and the layers hold clean slices. Spread the cream cheese filling all the way to the edges of the pan to seal the crust from the gelatin. Skip that step and the juice soaks through.

Paula Deen Strawberry Pretzel Salad

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

13

servings

Prep time

13

minutes

Cooking time

13

minutes

Calories

395

kcal

A three-layer chilled dessert with a buttery crushed pretzel crust baked until golden, a whipped cream cheese middle, and a set strawberry-pineapple gelatin topping.

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

Directions

• Preheat: Preheat oven to 400 °F.
• Make the crust: For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9×13-inch pan and bake for 7 minutes. Set aside and allow to cool.
• Make the filling: 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.
• Make the topping: 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.
• Serve: To serve, cut slices and serve with a dollop of whipped topping.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does strawberry pretzel salad need to chill before serving?

Give it at least 4 hours in the fridge so the gelatin sets all the way through. Overnight is better. If you cut into it too early, the gelatin layer slides off the cream cheese.

Can I use fresh strawberries instead of frozen?

You can, but slice them thin and toss them in a tablespoon of sugar first. Frozen strawberries release more juice as they thaw, which helps the gelatin set with fruit spread throughout. Fresh berries tend to float to the top.

How do you keep the pretzel crust from getting soggy?

Spread the cream cheese filling all the way to the pan edges to create a seal. Any gap lets the gelatin liquid seep down. Also, let the crust cool completely before adding the filling.

How long does this keep in the fridge?

It holds well for 3 to 4 days covered. The crust softens a little after the first day, but most people prefer it that way. Do not freeze it, because the cream cheese layer gets grainy when thawed.

Why does the recipe call for crushed pineapple along with the strawberries?

The pineapple adds tartness that cuts through the sugar in the gelatin and the sweetened cream cheese. Without it, the top layer tastes flat. Drain the can well so extra juice does not thin out the gelatin.