My daughter's old teacher was making this dessert when my daughter called her to wish her a happy birthday, so I decided to look up the recipe. There were so many similar recipes but I decided to go with this one after reviewing many comments and tips. My son crushed the pretzels and it came to about 2 cups crushed. We used 1 1/2 stick of butter as that is what I had left in the house (and other variations of this recipe called for this amount.) I use the 1/3 fat cream cheese. My local store only had 16 oz bags of whole frozen strawberries so I went with those and sliced them. One thing that was confusing about this recipe, and the reason I only gave this 4 stars, is that in the last step it says to stir in the frozen strawberries after it is boiling and it makes it sound as if you should leave it on the stove to get it to thicken. If I am not mistaken, Jello will not thicken if it continues to boil, it needs to cool. If I had not read other recipes and the comments I may have made this mistake. However, I took the saucepan and let it cool in the fridge for about 30 minutes then I poured it over the cream cheese mixture. I also followed what other reviewers had said and made sure the cream cheese layer completely sealed off the pretzel layer. I put this in 2- 9 inch pie plates and it was perfect. Except that after it set and I covered it with foil the Jello layer stuck right to the foil. I also liked it better the next day, the pretzels were less crunchy.

Reviewed On: Nov. 27, 2009

This is the second time we tried this recipe. The first time we thought it was a bit too sweet, but I thought I used too much honey. I made sure to measure very accurately this time and it was definitely better. We like a lot of sauce so we did triple the sauce part of the recipe. And I didn't have access to any kind of stir-fry blend so I just used frozen broccoli. Last time I used some fresh broccoli and other veges which I unfortunately can't recall. Very very good and simple recipe. We love it with brown rice.

Reviewed On: Oct. 31, 2009

This was really delicious. I cooked it until the liquid was gone as other reviewers had recommended and the flavor definitely stands out more. No it does not taste like Mexican tacos, but they were delicious. I did not have sour cream or salsa, but I used mashed avocados and it added that creamy texture. We used soft tacos. Oh yeah, we also doubled the garlic. We will have to double this recipe because we were all wanting more. Yuuummmmmy!

Reviewed On: Oct. 30, 2009