Reviewed: Jul. 25, 2008

Wow, Tastes wonderful! I didn't change a thing, it turned out perfect! I was confused weather to use sweetened strawberries, or non sweetened, since it didn't specify. I froze my own sliced strawberries which I lightly sweetened. I also like the crushed pretzel crust. I have had this before (someone else made it) with bigger pretzel chunks, I prefer them ground as in this recipe. Thanks for sharing this recipe.

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Brandy A

	Cooking Level: Expert Home Town: Auburn, Washington, USA Living In: Monroe, Washington, USA
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Reviewed: Jul. 13, 2008

Wow! This is my new favorite recipe! Tastes like strawberry cheesecake! In the recipe it said to crush pretzels, I put the butter, sugar, pretzel mixture in the food processor. It turned out like a graham cracker crust, delicious! Thank you for a great recipe!

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HOTMAMMACOOKIN

	Cooking Level: Intermediate Home Town: Sumner, Washington, USA Living In: Ferndale, Washington, USA
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Reviewed: Jul. 13, 2008

When I served this to a friend I was so embarrased because it was so ugly. THEN, we tasted it. OH MY GOODNESS... Bliss! Taste alone gives it a 5. Next time I will put the jello on the bottom, cream mixture in the middle and the pretzel mixture on top. I'm wondering if it will be more attractive that way? Loved it!

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xbpierce


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Reviewed: Jul. 4, 2008

I love the different textures...what could be better than strawberries, cream cheese and cool whip. YUMMY! Follow the recipe exactly and it will turn out great! Hint: frost the cream cheese mixture all the way to the sides of the container and cool your heated ingredients before combining.

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Susie

	Cooking Level: Intermediate Home Town: Spirit Lake, Iowa, USA
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Reviewed: Jun. 4, 2008

I have been making this recipe for ages now and it goes to all family functions and holiday meals. However, we are not huge strawberry fans so...a lovely substitution that I use is Raspberry geletin and packages of frozen raspberries. This cuts back on the sweetness and adds some "tang" to compliment the salty flavor from the crust. Try it and ENJOY!!! It is a WIN - WIN recipe!

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Randy

	Cooking Level: Expert Home Town: Kingsley, Pennsylvania, USA Living In: Woodstock, New Brunswick, Canada
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Reviewed: Apr. 14, 2008

I'm not a very big jello fan so I like to use straberry pie filling as a layer instead of jello.

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Rebekah


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Reviewed: Feb. 15, 2008

I absolutely love this. It's very rich, and most people at the luncheon where I served it could only handle one small serving. But they all raved about it.

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mrscwilcox


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Reviewed: Feb. 14, 2008

Excellent recipe, the sweet and salty together is great, guests favorite.

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Linda M.


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Reviewed: Dec. 26, 2007

i don't know what i did wrong but the pretzel part didn't work at all for me - when i spread the cream cheese mixture over the baked pretzel crumbs, they all came up! like they weren't packed together at all. i food processed them into fine crumbs, and followed the recipe exactly as far as amount of butter and cooking time, then let it cool probably 20 mins before spreading.

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HEROMAINE

	Cooking Level: Intermediate Home Town: Greensboro, North Carolina, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Dec. 22, 2007

Unless you like an extremely salty crust, I think this would be better with something other than pretzels or use pretzels with no salt. The one & only time I have/will try this the extremely salty crust clashed with the wonderful topping that I ate & ended up leaving the crust on my plate.

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RRHOOP5469


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Reviewed: Nov. 24, 2007

I made this dish today and it was a hit! I agree that the picture can be deceiving because I went out and bought a trifle dish just for this recipe but, I did get to use it. After I baked the pretzel crust, I transferred it from the 9X13 pan into the trifle dish and pressed it firmly. Anyhow...GREAT recipe!

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MELISA62178


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Reviewed: Nov. 22, 2007

I make this every year and it is always a family favorite. The only tip I would add is if possible, use strawberries you put away in the spring instead of store bought. Makes a world of difference!

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natalie

	Cooking Level: Expert Home Town: Nashville, Tennessee, USA
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Reviewed: Nov. 19, 2007

This is a good dessert - the picture on this recipe is a little deceiving...it's not a trifle...it must be baked in a 9x13 pan. Otherwise, great stuff. Best on the 1st day. Crust can get a little soggy. To stop strawberry mixture from running into cream cheese - refrigerate *well* after adding cream cheese layer and before adding strawberry layer.

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ELLIS917

	Cooking Level: Expert Home Town: Florala, Alabama, USA Living In: Laurel Hill, Florida, USA
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Reviewed: Nov. 8, 2007

This recipe has been in my family for as long as I can remember... its awesome and one of my favorites! YUM!

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Lady Fin

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Oct. 22, 2007

Excellent recipe, only make sure that you thaw the strawberries before adding to the jello because your jello will freeze up and not have a smooth texture. Because the recipes didnt specify on the strawberries my jello was lumpy.

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DeLeon


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Reviewed: Oct. 15, 2007

Great! I can't figure out how to get the jello not to mix with crust. I'll keep trying

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mybabiesmomma

	Cooking Level: Intermediate Home Town: Mapleton, Utah, USA Living In: Orem, Utah, USA
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Reviewed: Sep. 25, 2007

Mmmmmm. So good! Tip for keeping the pretzel crust from getting soggy: spread the cream cheese mixture all the way to the edge of the pan so you form a good barrier before adding the jello. My husband didn't like it, but all the more for me! Woohoo!

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