Strawberry Pineapple Pretzel Salad Paula Deen Food Network Recipe

Name: Strawberry Pineapple Pretzel Salad Paula Deen Food Network
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1 1/2 cups crushed pretzels; 1/2 cup melted butter; 3 tablespoons sugar; 3/4 cup sugar; 8 ounces cream cheese, softened; 8 ounces whipped topping, thawed; 1 (3 ounce) package strawberry JELL-O brand gelatin; 2 cups boiling water; 2 cups sliced frozen strawberries, thawed and drained; 1 (20 ounce) can crushed pineapple, drained; 1 teaspoon vanilla extract

This Strawberry Pineapple Pretzel Salad is a sweet and salty masterpiece! Inspired by Paula Deen's recipes, this twist on a classic features crushed pineapple for an extra burst of juicy flavor. The buttery pretzel crust, creamy cream cheese layer, and vibrant strawberry-pineapple topping create a delicious dessert that's perfect for potlucks, barbecues, or any occasion. Get ready to experience the ultimate salty-sweet combination that will have everyone asking for more!

Prep Time 20 mins

Cook Time 40 mins

Calories 756.3 kcal

Protein 21g

Rating 5.0 (11 Reviews)

Strawberry Pineapple Pretzel Salad Paula Deen Food Network

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Pineapple Pretzel Salad Paula Deen Food Network

1 1/2 cups crushed pretzels
1/2 cup melted butter
3 tablespoons sugar; 3/4 cup sugar
8 ounces cream cheese, softened
8 ounces whipped topping, thawed
1 (3 ounce) package strawberry JELL-O brand gelatin
2 cups boiling water
2 cups sliced frozen strawberries, thawed and drained
1 (20 ounce) can crushed pineapple, drained
1 teaspoon vanilla extract

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How to Make Strawberry Pineapple Pretzel Salad Paula Deen Food Network

Preheat oven to 400°F (200°C).
In a medium bowl, combine 1 ½ cups crushed pretzels, ½ cup melted butter, and 3 tablespoons granulated sugar. Mix well.
Press the pretzel mixture firmly into the bottom of a 9x13 inch baking pan. Bake for 7-10 minutes, or until lightly golden.
Remove from oven and let cool completely.
In a large bowl, beat together 8 ounces cream cheese (softened), ¾ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
Gently fold in 8 ounces whipped topping (thawed). Spread evenly over the cooled pretzel crust.
Refrigerate for at least 30 minutes to allow the cream cheese layer to set.
In a small bowl, sprinkle 1 package (1 ounce) unflavored gelatin over ¼ cup boiling water. Stir until completely dissolved. Let cool slightly.
Gently fold in 2 cups sliced strawberries and 1 cup crushed pineapple (drained).
Pour the gelatin mixture evenly over the cream cheese layer.
Refrigerate for at least 4 hours, or preferably overnight, to allow the salad to fully set.
Before serving, garnish with additional whipped topping and sliced strawberries (optional).