Thursday, March 22, 2012

Strawberry Pineapple Pretzel Dessert

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You will find this dish at pretty much every country church potluck or family reunion here in Virginia. 
It's been around forever!
Some people call it Strawberry Pretzel salad, but I have no idea why because it is definitely more of a dessert than a salad.  It's kind of like a no-bake cheesecake with jell-o, if that makes sense.

No matter what you call it - this sweet and salty combination is nothing but fantastic!
Give it a try :)




Strawberry Pineapple Pretzel Dessert

Crust:
2 cups crushed pretzels (I used pretzel snaps - the little waffle type squares)
3/4 cup butter, melted
3 T sugar

Filling:
8 ounce creme cheese, softened
8 ounce container of whipped topping
3/4 cup sugar

Topping:
2 (3 ounce) packages of strawberry gelatin
2 cups boiling water
24 ounce container of frozen sliced strawberries (I let mine thaw in the fridge)
1 (8 ounce) can crushed pineapple
whipped topping or whipped cream to garnish if you like

Preheat oven to 400 degrees.
Place your pretzels in a ziplock freezer bag and crush them with a tent mallet - that's what I did anyway.
Don't pulverize them -  you want there to be some larger pieces too.
In a medium bowl, mix the crushed pretzels, sugar and butter.  Press them into a 9 x 13 inch pan and bake for 10 minutes.  No longer than that.  Let the crust completely cool before you add the next layer.

In a mixing bowl, beat together the cream cheese and 3/4 cup sugar.  Fold in the whipped topping.
Spread over the cooled crust. Make sure you spread the mixture to the edges of the pan. 
Place in the fridge for at least 2 hours before adding the top layer.

In a small bowl, dissolve the gelatin in the boiling water, allowing it to cool slightly.
Add the strawberries (I drained some of the juice off first) and the pineapple to the gelatin.
Spoon over the cream cheese layer.  Refrigerate for several hours for the gelatin to set.
I made mine the night before and let the gelatin set overnight and it was perfect.

Cut into slices and serve with whipped cream if desired.
Enjoy!

Linking to:
Serenity Now
Fireflies and Jellybeans
Tatertots and Jello
30 Handmade Days
Positively Splendid
New Nostalgia
Chef in Training

4 comments:

  1. I've never heard of it! It looks absolutely delicious! Thanks for sharing the recipe!

    Gabby
    The...Late, Young Family

    ReplyDelete
  2. My mother-in-law makes a version of this "salad" (as we call it) but we've never added pineapple. I pinned your recipe so that I can remember to try it. Might be a great dish for my mother's day garden party. Thanks for sharing. Visiting from Serenity Now.

    ReplyDelete

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