National Salad Month strikes again! Today, I’m bringing you a recipe that Paula Deen first brought to fame (Fame? For a recipe? I don’t know…).
I like this recipe for a variety of reasons:
- It uses strawberries, a fruit that is very much in season right now, i.e., tres budget-friendly.
- It mixes salty with sweet — one of my favorite flavor combinations (like peanut butter and apples and sea salt and chocolate).
- It’s misuse of the word “salad” makes me giggle. Really, it’s more of a layered dessert… A dessert casserole of sorts. But this should come as no surprise since Paula Deen is the one who named the dish.
(Thanks for indulging me… I feel like I haven’t gotten to make a list in a while.)
And since it’s a Paula Deen recipe, I’m sure it will come as no surprise to you that it has more butter and sugar than necessary. In fact, I was able to cut the butter and sugar in HALF as well as the whipped topping… and I didn’t notice their absence!
So… here’s my version for your Pinning or cooking pleasure:
Strawberry Pretzel Salad
- 2 cups crushed pretzels (don’t bother with the food processor, it’s better if they’re still in pieces)
- 1/2 c. melted butter
- 2 T sugar, plus 1/2 c. sugar
- 1 8 oz. package cream cheese, softened
- 1/2 of an 8 oz. container of whipped topping
- 1 package of strawberries, washed, hulled, and chopped
- 1 8 oz. can crushed or diced pineapple
- 1 pkg. strawberry gelatin mix
- 2 c. boiling water
- Preheat the oven to 400 degrees F.
- Combine the melted butter, broken pretzels, and 2 T of sugar until pretzels are coated. Spread it evenly over the bottom of a greased casserole dish and bake in oven for about 8-10 minutes or until hardened. Allow to cool.
- After the cream cheese has softened, whisk together with 1/2 c. of sugar then fold in whipped topping until incorporated. Spread the mixture over the pretzel crust and refrigerate for about 30 minutes.
- Combine the strawberries and pineapples and spread over the mixture and crust.
- In a small bowl, dissolve the gelatin packet in boiling water and set aside until cool. Pour over the top of the fruit.
- Refrigerate for about four hours, or until gelatin has set. Enjoy!
It’s so good…..