I had never tried this kind of dessert before but apparently it’s very popular among the potluck world. I have been to many potluck dinners but somehow missed this dessert. The salty pretzels and the sweet cream cheese mixture and jello really go well together. My brother-in-law said he’s had this with raspberries and I think it would be awesome with frozen raspberries and raspberry jello. I plan to make it with raspberries next time I make this. Either way, it’s a nice refreshing dessert that would go great with your spring gatherings.
Strawberry Pretzel “Salad” Dessert:
Crust:
- 2 cups crushed pretzels (Do not put in processor)
- 3/4 cup melted butter
- 3 tablespoons sugar
Filling:
- 1 (8-ounce) package cream cheese
- 3/4 cup sugar
- 1 (8-ounce) container whipped topping
Topping:
- 2 (3-ounce) packages strawberry gelatin dessert mix
- 2 cups boiling water
- 2 (10-ounce) packages frozen strawberries
- 1 (8-ounce) can crushed pineapple
- Whipped topping or whipped cream, to garnish
- Preheat oven to 400 degrees F.
- For the Crust: Grab a medium bowl, add the pretzels, butter and 3 tablespoons of sugar, and mix them together. Press this mixture into a 9 by 13-inch pan. Bake for 7 minutes. Set aside to cool.
- For 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 for at least 2 hours, until well chilled.
- For the Topping: In a small bowl, dissolve the gelatin in boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.
- Serve slices with a dollop of whipped topping.
Source: Ezra Pound Cake via Paula Deen Food Network
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