The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 27, 2009
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 21, 2009
I have to say that I do love this dessert but when making it for the first time, my jello did not thicken like the directions said it would. I had to place the jello and strawberry mixure in the fridge for quite a while til it set up. I was very disappointed by this clinch in the directions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 23, 2009
My sons think this is the best jello ever.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 23, 2008
Very yummy! Love the sweet and salty combination.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Oct. 8, 2008
This recipe is FANTASTIC!! I have been making this very recipe for 10 years, only I make mine with Raspberries instead of Strawberries. I think it adds a nice tartness to the dish. I am definently going to try the strawberries next time, and I recommend that you try it with the raspberries! YUM!
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Cooking Level: Intermediate

Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 21, 2008
Wow...I have tried making a pretzel dessert several times and I could never get the jello to set. I thought...Okay, I'll try it one more time with this recipe and it finally worked!! Thanks for the recipe, it was awesome.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 21, 2008
I make this dessert all the time and everyone always loves it. I do the jello/frozen fruit layer differently however....I pour the package of jello into a bowl and add 1 cup of boiling water to it. Then I use the quick set method on the side of the jello box by adding 1 1/2 cups of ice water to the jello and refridgerate for about 20 minutes then I add the frozen strawberries/raspberries. I wait until the jello is half set before pouring it over the well-sealed cream cheese mixture. I hope this helps some of you - I've never had my pretzel layer get soggy this way.
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Cooking Level: Intermediate

Home Town: Saint Joseph, Missouri, USA
Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 21, 2008
My aunt had made this for me a few years ago and I love it, then I lost the recipe. This was wonderful, easy and light. We served this at my daughter's graduation party, it was such a hit! This was requested over the cake!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 17, 2008
Delicious. This turned out great. Use only 1 cup of water though. As other reviewers stated, definitely be sure to seal off the pretzel layer w/ the cream chz mixture. Also, let the layers cool completely before topping w/ the next layer. The jello should start to set up a little b/4 you pour it on the cream chz mixture. When prepared this way, you should definitely have a crunchy pretzel crust and a distinct layer of cream cheese and a layer of jello. I tried it w/ raspberry jello & mixed berries. That was good but I think I'll stick to the strawberry version.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 16, 2007
My middle daughter requests this dessert instead of a cake on her birthday. The key to making this dessert turn out great is to be sure and seal the cream cheese/whipped topping layer around the edges so the cooled Jello won't seep into the pretzel layer below. The sweet/saltzy crust is a nice compliment to the other layers. This is a winner with my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 9, 2007
At first glance, this recipe seems odd, but believe me, it is great. I have been making it for years and have used all different flavors of jello. You can make it a light low fat dessert if you use the sugarfree jello, fresh fruit, low fat cool whip and low fat cream cheese and you would never know it is lowfat. Great for social events because it makes a large amount. Enjoy!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 7, 2007
This did not turn out at all. The jello never set up and even though I made sure to seal off the pretzel crust, the jello still managed to seep down into it. It was a total flop.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 21, 2006
There IS a trick to this recipe! When you spread the cream cheese/Cool Whip layer, you need to "seal off" the pretzel layer. In other words, you need to spread it on carefully and make NO corners or edges are left out where the jello layer can seep in. If your pretzels turned out soggy (mine did the first time i did this recipe), you didn't spread the cream cheese/Cool Whip on properly. When it comes out right (with crunchy pretzels), this recipe is delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 7, 2005
I made this for a party and it was a huge hit!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 4, 2005
I don't think I will make this again. I really expected the pretzel crust to be crunchy but it was like soaked bread. No one even knew it was pretzels on the bottom.
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Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 25, 2004
The granddaughters helped to make this on Christmas Day. I was confused by the ending directions. The gelatin never thickened and I was not sure whether to pour the hot liquid over the cream cheese mixture or not. I did. It was good but the liquid made the pretzels soggy after a while. I will make it again, though.
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Cooking Level: Intermediate

Home Town: Muskogee, Oklahoma, USA
Living In: Monument, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 20, 2004
I made it for a church potluck and I received alot of compliments, everyone wants the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 2, 2004
YEAH! My family has been using this recipe for years. I lost my copy and was SO happy to find it. One tip -- if you buy the larger container of whipped topping, you can spread that on top of the strawberries for and extra layer. AND if you're feeling even more adventerous slice fresh strawberries on top. NOTES: 1. cut the water back to 1 cup -- the frozen strawberries will add the extra water. Otherwise your gelitan will be too soft. 2. make sure you seal pretzel crust with the cream cheese / whipped topping layer. Otherwise the liquid will seep into the pretzel layer and make it soggy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 12, 2003
I have a friend that makes this (her own recipe) and this one turned out nothing like hers. She said to cut the water back to 1 cup boiling water. She said there was too much water. I stirred it on the stove(water,strawberries&jello) for 20 min and it just wouldn't thicken. I poured it on top of the pretzels & cheese and it leaked underneath the dessert and made the pretzels soggy. None of the jello stayed on top. When my friend makes it it looks like a perfect casserole with the jello nice and neat on top.
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Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA
Living In: Hellertown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 18, 2002
Very good. Great taste and easy to make.
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