Best Strawberrypineapple Pretzel Salad Paula Deenfood Network Recipes

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
• Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
• Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
• Slice into squares and serve cold.

STRAWBERRY PRETZEL SALAD

Steps:

• Preheat oven to 350°F. Mix pretzels, 1/4 cup of sugar or splenda, and melted butter.
• Spread into a 9x13-inch glass pan and bake for 10 minutes. Cool thoroughly.
• Whip soften cream cheese with Cool Whip. Add in 1 cup of sugar or splenda and whip thoroughly. Spread on top of pretzels. (It is important to make an "air tight" seal over the pretzels with the cream cheese mixture. Make sure it goes all the way to the sides of the glass pan.).
• Place sliced strawberries on top and chill for an hour.
• While salad is chilling, add boiling water to Jell-O and stir. Let sit until at room temperature and then pour GENTLY over cream cheese/strawberry layer. Stick salad into fridge (covered) until Jell-O is firm.

PINEAPPLE/PRETZEL SALAD

Steps:

• Mix the crushed pretzels, butter and sugar together.
• Grease 9x13 pan.
• Place pretzel mixture in greased pan and bake for 10 minutes at 350°F.
• Cool slightly and break pieces into chunks.
• Beat cream cheese until well whipped and fluffy.
• Add the Cool Whip; blend well.
• Fold in the pineapple tidbits.
• Chill- for about 1 hour.
• About 1/2 hour before serving-- add pretzel pieces.
• Best served same day, otherwise the pretzels will get soggy. For a large group, I'd suggest doubling the recipe.

STRAWBERRY PRETZEL DESSERT

Steps:

• In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

LOW CALORIE STRAWBERRY "PRETZEL" SALAD

Steps:

• Combine crust ingredients and pat in the bottom of a 9x13" pan. Add a little more water if necessary. Bake 8 minutes in preheated 375 oven. Let cool completely.
• Combine splenda and cream cheese in medium bowl for 3 minutes over low speed. Mixture will be thick. Gradually add Cool Whip, do not over beat. Pour over cooled pretzel crust. Cover and chill 1 hour.
• Combine Jello and hot water in medium bowl. Gradually add berries, stirring a few minutes until mixture has slightly cooled. Carefully pour over cream cheese mixture. Cover and chill at least 2 hours.

STRAWBERRY PRETZEL SALAD PAULA DEEN

Steps:

• Preheat oven to 400.
• For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
• Press this mixture into a 9 x 13 inch pan and bake for 7 minutes.
• Set aside and allow to cool.
• 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.
• 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.
• To serve, cut slices and serve with a dollop of whipped topping or whipped cream.

SPINACH, STRAWBERRY, AND HEARTS OF PALM SALAD (PAULA DEEN)

Steps:

• For the dressing, combine the vinegar, sugar, lemon juice, and salt in a small non-reactive saucepan and heat over medium heat until the sugar dissolves, stirring frequently. Remove pan from heat and let cool to room temperature. When cooled, whisk in the oil, onion, poppy seeds, dry mustard and paprika until thoroughly combined. Set dressing aside.
• In a salad bowl, combine the spinach, hearts of palm, strawberries, and walnts. When ready to serve, add some of the dressing, and toss gently. Serve the remaining dressing alongside the salad so diners may add more, if desired.