Sandra This Paula Deen Pretzel Strawberry Salad Recipe is a salty and sweet recipe, which is made with pretzels and cream cheese. It’s the perfect potluck dessert, ready in about 2 hours and 30 minutes.
Paula Deen Pretzel Strawberry Salad Ingredients
A classic combination for a crowd-pleasing dessert.
- 2 cups crushed pretzels
- ¾ cup butter, melted
- 3 tablespoons white sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 (3 ounce) packages strawberry flavored Jell-O
- 2 cups boiling water
- 2 (10 ounce) packages frozen strawberries
How To Make Paula Deen Pretzel Strawberry Salad
A step-by-step guide to this iconic layered treat.
- Prep the Oven and Crust: Preheat the oven to 400°F (200°C). In a bowl, stir together the crushed pretzels, melted butter, and 3 tablespoons of sugar until well-combined. Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish.
- Bake the Crust: Bake the pretzel crust for 8 to 10 minutes, until it’s set and lightly toasted. Remove from the oven and set aside to cool completely.
- Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer until smooth and creamy. Gently fold in the thawed whipped topping until no streaks remain. Carefully spread this mixture over the completely cooled pretzel crust, making sure to seal the edges all the way to the side of the pan.
- Prepare the Strawberry Gelatin Layer: In a separate bowl, dissolve the two packages of strawberry gelatin in the 2 cups of boiling water, stirring until the gelatin is completely dissolved. Stir in the still-frozen strawberries and let the mixture sit for a few minutes to cool down and slightly thicken.
- Assemble and Chill: Gently pour the strawberry gelatin mixture over the cream cheese layer. Refrigerate the dish for at least 2 hours, or until the gelatin layer is completely firm, before slicing and serving.
Recipe Tips
For a perfect, layered pretzel salad every time.
- How to prevent a soggy pretzel crust? This is the most crucial step! You must ensure the pretzel crust is completely cooled before spreading the cream cheese layer on top. Also, when you spread the cream cheese mixture, be meticulous about spreading it all the way to the edges of the pan to create a waterproof barrier. This seal prevents the liquid Jell-O from seeping down and making the crust soggy.
- How to spread the cream cheese layer easily? Make sure your cream cheese is fully softened to room temperature. This will allow it to mix smoothly with the sugar and be much easier to spread without disturbing the pretzel crust.
- Can I use fresh strawberries instead of frozen? Yes, but frozen strawberries are actually recommended for this recipe. The frozen berries help the gelatin mixture cool down and set faster. If using fresh, slice them and let the gelatin cool almost to room temperature before adding them, so they don’t get mushy.
- Can I use a different flavor of gelatin? Absolutely! While strawberry is classic, this dessert is also delicious with raspberry, cherry, or even orange gelatin. Just be sure to use a corresponding fruit if you like.
What To Serve At a Potluck With This Salad
Classic dishes that pair perfectly with this sweet treat.
This dessert salad is a star at any potluck, picnic, or family gathering. It goes well alongside savory classics like:
- Southern Fried Chicken
- Creamy Macaroni and Cheese
- Classic Deviled Eggs
- Pulled Pork Sandwiches
- Green Bean Casserole
How To Store Pretzel Strawberry Salad
Keeping your dessert fresh.
- Refrigerate: Cover the dish tightly with plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, although the pretzel crust may soften slightly over time.
Paula Deen Pretzel Strawberry Salad Nutrition Facts
An estimated guide per serving.
- Calories: 424 kcal
- Carbohydrates: 52 g
- Protein: 5 g
- Fat: 23 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is a great make-ahead recipe! You can prepare it completely a day in advance and keep it covered in the refrigerator. This allows the flavors to meld and ensures the Jell-O is perfectly set.
This usually happens for two reasons. First, the cream cheese layer might not have been sealed completely to the edges of the pan, leaving a gap for the liquid to seep through. Second, the gelatin mixture might have been too hot or too liquidy when poured over the cream cheese. Letting it cool and thicken slightly before pouring can help prevent this.
You can, but it will alter the final taste and texture. Low-fat or “Neufchâtel” cream cheese can sometimes be softer and may not create as firm of a barrier. Sugar-free gelatin will work fine if you are looking to reduce the sugar content.
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Paula Deen Pretzel Strawberry Salad Recipe
Description
A beloved classic dessert featuring a crunchy, salty pretzel crust, a sweet and tangy cream cheese layer, and a refreshing strawberry gelatin topping.
Ingredients
Instructions
- Preheat oven to 400°F. Mix crust ingredients and press into a 9×13-inch dish.
- Bake crust for 8-10 minutes. Let cool completely.
- Beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping.
- Spread cream cheese mixture over the cooled crust, sealing the edges.
- Dissolve gelatin in boiling water. Stir in frozen strawberries and let cool slightly.
- Pour gelatin mixture over the cream cheese layer.
- Refrigerate for at least 2 hours, or until fully set, before serving.
Notes
- The pretzel crust MUST be completely cool before adding the cream cheese layer to prevent sogginess.
- Ensure the cream cheese layer is spread to the very edges of the pan to create a seal.
- Let the hot gelatin mixture cool and slightly thicken before pouring it over the cream cheese layer.
- This dessert is best made a few hours or even a day in advance to allow it to set up firmly.
