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Bobby's Lighter Strawberry Pretzel Salad Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Bobby's Lighter Strawberry Pretzel Salad Recipe by Bobby Deen

Easy Level
0 MIN Prep + Cook
12 Servings
$ /Serving

Ingredients

  • 1 1/2 cups unsalted crushed pretzels, about 15 pretzel rods
  • 4 tablespoons melted butter
  • 2 tablespoons applesauce
  • 1/4 2 tablespoons cup plus sugar
  • 1 8-ounce package reduced-fat cream cheese
  • 3/4 cup sugar
  • 1 cup reduced-fat nondairy whipped topping
  • 2 cups boiling water
  • 2 0.30-ounce packages sugar-free strawberry gelatin
  • 2 cups cold water
  • 1 cup fresh sliced strawberries
  • 1 8-ounce can crushed pineapple, drained

Preparation

Preheat oven to 400 degrees. Spray a 9 x 13-inch baking pan with nonstick spray.

 

Combine the pretzels, melted butter, applesauce, and 2 tablespoons sugar in a medium bowl until blended. Press the mixture into the pan. Bake until just set, 5 – 7 minutes. Transfer to wire rack to cool completely, about 20 minutes.

 

Meanwhile, beat the cream cheese and the remaining 1/4 cup of sugar in a large bowl with a hand mixer on medium speed until smooth. Fold in the whipped topping. Spread the filling over the cooled crust. Refrigerate until well chilled, 30 – 40 minutes.

 

Pour the boiling water over the gelatin in a medium bowl, stirring until the gelatin dissolves completely, 1 – 2 minutes. Stir in the cold water until blended. Add the strawberries and crushed pineapple, stirring to combine well. Pour the gelatin mixture over the cream cheese mixture. Refrigerate until set, 3 – 4 hours.

 

Bobby's Tip:

An easy way to crush the pretzels is to place them in a food storage bag and crush them lightly with a rolling pin (or baseball bat) until the pretzels are finely crushed.

 

Original recipe courtesy Paula Deen: Strawberry Pretzel Salad

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Preparation

Preheat oven to 400 degrees. Spray a 9 x 13-inch baking pan with nonstick spray.

 

Combine the pretzels, melted butter, applesauce, and 2 tablespoons sugar in a medium bowl until blended. Press the mixture into the pan. Bake until just set, 5 – 7 minutes. Transfer to wire rack to cool completely, about 20 minutes.

 

Meanwhile, beat the cream cheese and the remaining 1/4 cup of sugar in a large bowl with a hand mixer on medium speed until smooth. Fold in the whipped topping. Spread the filling over the cooled crust. Refrigerate until well chilled, 30 – 40 minutes.

 

Pour the boiling water over the gelatin in a medium bowl, stirring until the gelatin dissolves completely, 1 – 2 minutes. Stir in the cold water until blended. Add the strawberries and crushed pineapple, stirring to combine well. Pour the gelatin mixture over the cream cheese mixture. Refrigerate until set, 3 – 4 hours.

 

Bobby's Tip:

An easy way to crush the pretzels is to place them in a food storage bag and crush them lightly with a rolling pin (or baseball bat) until the pretzels are finely crushed.

 

Original recipe courtesy Paula Deen: Strawberry Pretzel Salad

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product