Reviewed: Nov. 20, 2009

Love it, we make it all the time.

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liliya P

Cooking Level: Expert

Home Town: Anoka, Minnesota, USA

Living In: Ramsey, Minnesota, USA

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Reviewed: Jul. 8, 2009

Excellent recipe. I couldn't find mine so looked here. I used regular sugar before and it was great, but the powdered is wonderful too.

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crazyk9s

Cooking Level: Expert

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Reviewed: May 25, 2009

Only thing I would change, use a smaller dish. This doesn't fill a 9x13. But the dessert itself is fabulous! It's always a hit!

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TobiShay

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Reviewed: May 11, 2009

Excellent blend of sweet and salty. I had no problems with the layers blending. I did let my strawberries thaw and cut the water down just a bit. My jello layer was too firm so next time I will add the recommended amount of water. The crust sweet/salty ratio was perfect. It got rave reviews at my Mother's Day dinner, even with the firm jello layer! I did ad another layer of cool whip as another reviewer posted. I don't think I would like it as well without it. Thank you for the recipe!

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Terri M

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

I just made this dessert for Easter, it was easy to put together and looked pretty. I used lowfat cream cheese and whipped topping (that was fine). The mistake I made was to use sugar-free gelatin, a bad taste between the salty crust and splenda sweeten jello. Next time I will use the good old sugar based gelatin.

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Orans2nddaughter

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Reviewed: Apr. 13, 2009

Very Good! We make this for EVERY holiday in my family. We love the salty sweet combination. Followed the recipe exactly only I topped mine with additional whipped topping and sprinkled with crushed nuts. YUM! Thanks for posting :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 8, 2009

Awesome! My aunt used to make this when I was a little girl. I substituted the strawberry gelatin and frozen strawberries for cherry. I don't like frozen strawberries. It was just as delicious!

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kimhawk

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Reviewed: Dec. 31, 2008

This is a favorite at our house. I use raspberry jello and frozen raspberries because I don't care for frozen strawberries. This year I got a lot of compliments...more than usual. This year I had pretzel rods on hand so I got out my food processor to crush these big pretzels. I crush them to very fine, like graham cracker crumbs. I think this made the difference this year. I have also mixed some almonds in with the pretzels in the food processor.

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Lisa

Cooking Level: Expert

Living In: Livonia, Michigan, USA

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Reviewed: Dec. 26, 2008

This is a wounderful dish for any holiday gathering. I use Cherry Jello and Frozen cherries instead of strawberry. My entire family begs me to make this every year. This year my mother finally decided to try it and ask if she could keep what was left. Which was amazing.

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Connie

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Reviewed: Nov. 29, 2008

This is one of my favorite recipes. You can mix it up by adding different fruit (such as bananas) or using a different flavor jello. I also substituted low fat cream cheese and cool whip for full fat products to make it a little less fattening.

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Christy

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Reviewed: Jul. 13, 2008

I am giving this four stars, despite the fact that it looks to be DELICIOUS, because the amount of jello is grossly underestimated. Unless I did something wrong, in using 3 C frozen strawberries (thawed slightly), they actually froze the jello while it was chilling, and I believe they absorbed some of the jello (I even used 2 boxes!) The result of my creation was a crummy top layer of strawberries with a bit of jello. If someone can assist me in perfecting this, I would be VERY HAPPY. I also used applesauce instead of butter in the crust, used honey wheat pretzels, fat free cream cheese, and sugar free jello. I hope that this is killer like I remember!

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Andrea Wilson

Cooking Level: Intermediate

Home Town: Dravosburg, Pennsylvania, USA

Living In: Canonsburg, Pennsylvania, USA

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Reviewed: Mar. 17, 2008

Tastes good. However I can never get the cream cheese layer right. Once I add the jello, it seeps through to the bottom, and the layers are all innertwined. I will continue to practice.

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IRENE121478

Cooking Level: Intermediate

Home Town: Bartlett, Illinois, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 2, 2008

I didn't even have to make you recipe to rate it...I've made this many times before and it is my favorite! If you haven't tried this before, it is surprisingly great! I will say I've tried it once with low fat cream cheese/fat free cool whip. It still tasted very good, but did not hold its form well at all.

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koliver79

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Reviewed: Dec. 22, 2007

I finally got to try this after everyone kept raving on how good it was & I wasn't impressed. The toppings are extremely good but the pretzel crust was extremely salty. With the crust being so salty, it clashed with the topping. I would love this with something other than pretzels.

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RRHOOP5469

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Reviewed: Dec. 21, 2007

I made this recipe for a holiday potluck at work. I never ate pretzel salad before, so I decided to make it the day prior for the family. Everyone at home loved it. So, I made the next batch for the potluck and it was a HIT! Everyone at work was asking for the recipe. Even those who said they hated strawberries liked this recipe. I used an entire 8 oz. tub of whipped topping. Also, when making the jello, I dissolved the jello in 1/2 c. boiling water. Then, I added 1 c. of iced water to the jello and then stirred the jello until the ice melted. It was the perfect temperature to immediately top and refrigerate. Also, it cut the four hour refrigeration down to about 2 hours. Thanks for this delicious recipe!!!

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Brian

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Reviewed: Sep. 17, 2007

I love making this! I do this for every event and everyone always loves it. It's very easy! I definitely recommend this one!

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LynKeny614

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 26, 2007

Very GOod-I made this for a Ladies get together, and everyone loved it! THanks

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Jen

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Reviewed: Apr. 13, 2007

I didn't wait long enough for the jello to cool and set. I waited about 10 minutes. If I made this again I'd try waiting 30 minutes at least. Also using twice or triple the amount of cool whip.

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chrissy83

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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Reviewed: Mar. 23, 2007

I made this for the senior center and it was a winner. Easy to make and tastes wonderful. Let gelatin mixture thicken 30 mins in refrigerator before pouring on filling layer.

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