Reviewed: Apr. 26, 2007

try with black cherry jello and raspberries - the best!!!!

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grandma s

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Reviewed: Apr. 22, 2007

One of my favorites. I made it for Thanksgiving and it was a hit!!! Delicious!!

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KMSTEWAR

Cooking Level: Intermediate

Home Town: Thomasville, Georgia, USA

Living In: Clayton, Georgia, USA

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Reviewed: Apr. 14, 2007

This is one of my favorites! I usually use a family recipe version but I couldn't find it, so I tried this one and it turned out great! I like rasberry jell-o with rasberries better than the strawberry version and one trick is to add some crushed pinapple (drained) to the cream cheese layer and a little pinapple juice to the Jell-o to add a little flavor and texture. Also, you can top with a layer Cool Whip. Great treat!

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Suz

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Layton, Utah, USA

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Reviewed: Mar. 9, 2007

I've made this before from a different recipe - this one was easy, quick and delicious. Everyone loved it and the bad thing was I didn't get to bring leftovers home. It was gone!

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LeslieLillian

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Reviewed: Jan. 9, 2007

Love this recipe. It was a hit at an office party. I crushed the pretzels to somewhat small pieces and found that worked better with the butter and sugar.

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Trish F.

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Reviewed: Nov. 23, 2006

I've made this recipe numerous times. It always gets rave reviews and disappears quickly. For a change, I like switching out the strawberries with raspberries. Yum!

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Janae

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Reviewed: Oct. 29, 2006

I love this salty- sweet combination. I even made it low sugar using splenda & sugar free jello.

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Kristy

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Reviewed: Oct. 3, 2006

I was so excited to find this recipe. It was just like my Grandma's (who can't find her recipe). It's the perfect "sweet and salty". Thanks!

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Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Sep. 21, 2006

I didn't want this to be soggy so I took others' advice and let the crust cool completely. I also used fresh strawberries, as I'd think the frozen would make the crust soggy as they thaw. It was a hit! And no soggy crust!

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SARVIN4

Cooking Level: Expert

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 17, 2006

This is the best pretzel salad from this site. For some reason the ingredient measurements are perfect and they work. Delicious. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 2, 2006

a couple of years ago I attended a baby shower for a friend and the young lady's godmother had prepared this jello with a couple of modifications--she used raspberry jello and frozen raspberries to replace the "strawberries" and a very unique twist; instead of crushing the pretzels she left them whole I love to cook and eat, so of course I asked her for this recipe and she would not share. My daughter and came home and found this recipe and modified it--IT IS delicious--each time I make it I always get complements and requests for the recipe--and of course I give it to everyone---so you may want to experiment and see the uniqueness that the whole pretzels have on the salad..

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PSHORT2

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Reviewed: May 30, 2006

I had this the first time YEARS AGO and lost the recipe. But now I have it again and the people I make it for RAVE about it. I am always asked to bring it to the office lunches.

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YOMO812

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Reviewed: May 27, 2006

So delicious and easy. If you let each layer cool and sit completely (the crust, cream cheese and fruit jello top), it all stays intact with no soggy crust. Perfect recipe for the Holiday BBQ. Thanks for sharing!

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RAYANDLILI

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Reviewed: Nov. 28, 2005

very tasty but crust gets soggy quick! also, i would suggest chopping/pureeing the strawberries before mixing them with the jello-- makes for a prettier presentation

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UFHeidi

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Reviewed: Nov. 24, 2005

My husband and I both think this is delicious! Make sure you don't overbake the pretzel crust.

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Jen

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Reviewed: Nov. 14, 2005

My aunt used to make this for every family get together. Everyone in my family loves it. I do not like pretzels or cream cheese but the combination of the sugar and and butter makes everything work together. I love it and am serving it to my boyfriends family on Thanksgiving!

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Sangiovese73

Cooking Level: Intermediate

Home Town: East Wenatchee, Washington, USA

Living In: Yakima, Washington, USA

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Reviewed: Nov. 9, 2005

My family has made this recipe for years, except we use pinapple juice instead of water in the gelatin to give it more zing, and top with fresh fruit to match the flavor gelatin used (usually strawberry or raspberry). Wonderful desert and can be made the day before.

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