Reviewed: Apr. 4, 2001

This is a great recipe, however when I made it the first time I did not understand the directions clearly and did not let the gelatin mixture cool completely before placing over the cream cheese layer. The entire dish bubbled and mixted together. It did not look the best, but still tasted great.

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Reviewed: Apr. 24, 2005

I recently served this at a party and everyone loved it!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 12, 2005

You can't go wrong with this pretzel salad, everyone loves it. To the reviewer below, you need the 3/4 c. butter so your pretzel crust doesn't stick to the pan. Also, make sure your gelatin mixture isn't too liquidy before you pour over the pretzel crust. Let it thicken more than just 'slightly.'

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IMLADRISCHEF

Cooking Level: Expert

Home Town: Greensburg, Pennsylvania, USA

Reviewed: Aug. 20, 2002

Yummy!!! This dessert was so good! Next time, think I'll use a graham cracker crust. Thanks for the great recipe.

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KGMAGEE

Reviewed: Nov. 22, 2003

My mom has made a variation of this recipe for years and it's always a hit! I took it to Food Day at work and got rave reviews. Plus, leftovers never last long. The only modification I made was to use half a cup of butter in the crust.. three-quarters of a cup just seemed like too much. I think next time I'll use more pretzels for a thicker crust. From one Sarah to another, thanks!

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CookieDough

Reviewed: Jan. 17, 2005

This was great -- I made it with gluten free pretzels, and light cream cheese, and it was still amazing!!! In addition, I was short on frozen strawberries and only used one 8 oz package, instead of 16oz. and it didn't even seem to be lacking... I look forward to trying the recipe with the right amount of berries!

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