Ingredients

1 1/2 cups unsalted crushed pretzels (about 15 pretzel rods)
4 tablespoons melted butter
2 tablespoons applesauce
1/4 cup plus 2 tablespoons 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

Directions

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

Recipe Courtesy of Bobby Deen and the Paula Deen Test Kitchen