Reviewed: Jun. 3, 2009

I made this for our family dinner...it was a huge hit! Everyone came up, telling me how fantastic the dish was...made my day:) I added a can of crushed pineapple to the cream cheese mixture. I'll certainly be making again. Thanks for sharing!

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Jun. 2, 2009

This turned out perfectly. It's always a hit with my husband's family and I was asked to bring it to a family picnic. This was the first time I ever made this dish. I follwed the recipe to a 'T' and had no problems whatsoever! I pulsed the pretzels in the food processor to speed up the process.

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Mrs.Viv

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Reviewed: May 29, 2009

fantastic recipe as always! I add a bit of extra juice to the frozen strawberries; find ones that are already cut up into smaller pieces, if possible. To speed up the jello process, I stick the pan in the freezer for a few minutes.

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Kelsey

Cooking Level: Beginning

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Reviewed: May 26, 2009

Absolutely AWESOME! It was the hit of the party. I did actually use a food processor for the pretzels - just to get them in smaller pieces. Only do it for a 5 seconds at a time, you dont want the pretzels to be powdery. I also only found a 16oz bag of frozen strawberries - which was more than plenty. I cut them up into smaller pieces. But other than that - it was PERFECT! My biggest success to date.

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laura

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Reviewed: May 25, 2009

I love pretzel salad, and this is a good and easy recipe. I did have to double the filling to get a good seal on all the edges of my 9 x 13 pan.

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Britty

Cooking Level: Intermediate

Living In: Dover, Delaware, USA

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Reviewed: Apr. 28, 2009

This was incredible. I accidently made the jello according to the box so I added more water than I should have...it still turned out really good and I can't wait to make it again. My Husband about killed the 9x13 pan all by himself.

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buttercup2746

Cooking Level: Intermediate

Home Town: Huber Heights, Ohio, USA

Living In: Centerville, Ohio, USA

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Reviewed: Apr. 6, 2009

This was THE best..Definetly a favorite. We doubled the filling and the crust, as it did not cover the 9x13 dish. Also- we put the jello mixture in the fridge, for about 25 minutes until it was the right texture.

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Piper06

Cooking Level: Intermediate

Home Town: Germantown, Ohio, USA

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Reviewed: Mar. 22, 2009

Yummy! Use all the butter it indicates in the recipe-you'll have a much richer taste. I've also made this with frozen raspberries and raspberry Jell-o and it was delicious!

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nordlunda

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Reviewed: Mar. 17, 2009

There are a lot of strawberry pretzel salad recipes but I happen to like this one (right amount of crust, jello, strawberries, etc).

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Michelle

Cooking Level: Expert

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Reviewed: Mar. 17, 2009

Read other cooks reviews before making this recipe. Loved the taste, which was much different than expected - great idea mixing salt and sweet together. Instead of using white sugar, I substituted it with Altern (WalMart-brand) sugar. Rather than use frozen strawberries, I sliced fresh ones. Was disappointed that the pretzels did not form a crust during cooling process - it looked great in the glass dish before it went into the frig. I may use more butter next time. Pretzel crust was more like powder - a friend solved that. He turned the pretzel crust upside down instead of putting it on the dish. The pretzel powder covered the rest of the dessert; great taste, he said. After making the second time, I will come back and give another review.

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The King's kid

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

I could eat this all day! I never know what there is to get excited about with jello, but this recipe is an exception! One downside is that it does NOT keep well I think the crust gets mushy pretty much no matter what you do but you will not usually have any leftovers anyway. Note that recipe calls for 2 cups crushed pretzels, not 2 cups of pretzels crushed lol. Or you'll be staring at the pan like me for a minute saying "huh?"

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Mar. 5, 2009

I didn't like how thick the jello actually is on top and I didn't like the frozen strawberries. Next time I'll probably use about half the jello and slice up fresh strawberries.

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ashley

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Reviewed: Jan. 18, 2009

Fantastic recipe! I always substitute sugar free jello/cool whip and use splenda or sweet-n-low for the sugar. Strawberries are great, but so are peaches (with peach jello!)... Yum! Also, I find it helpful to refrigerate after each step, that way it doesn't all mix into one mushy mess!

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CHICA427

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Reviewed: Jan. 1, 2009

My grandmother used to make this recipe...or one very simalar. I tried it with the pineapple and strawberry as suggested by one of the other reviews...VERY GOOD!

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Luni

Cooking Level: Intermediate

Home Town: Sandy Lake, Pennsylvania, USA

Living In: Magnolia, Texas, USA

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Reviewed: Jan. 1, 2009

The sweet and the salty are perfect. Made this for Thanksgiving and everyone loved it. My mom requested I make it again for Christmas dinner. The encore was a hit also!! Thank you.

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lompoc sheri

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: Lompoc, California, USA

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Reviewed: Dec. 28, 2008

This is sooooooo good. I will never make it again just for us, because there's too much of it and we will eat it ALL...But its great to take to a meal or BBQ and have the recipe ready, because everyone will ask you for it.

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somecookin'

Cooking Level: Expert

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Reviewed: Dec. 27, 2008

This was a hit! Followed the recipe to the T. I did add sliced fresh bananas on top of the cream cheese layer for some added flavor.

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dms275

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Reviewed: Dec. 24, 2008

A Christmas classic in my house. We usually make 2, one for Christmas dinner and one for leftovers!

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AgentOrange

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

hahahahaha I have to laugh this is the same receipe my family uses every year and for every family get-together. Only one change the name, we call it "stupid" pretzel salad, for reasons only known to the women in my mom's family.

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Laura Nitzsche

Cooking Level: Intermediate

Living In: Clovis, California, USA

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Reviewed: Dec. 14, 2008

This was really fun to make. I only added just a little vanilla to the cream cheese/whipped topping layer. Other than that, I made no changes. I did follow other reviewer's suggestions and chill the layers in-between layering. Made for an easier time of layering. I also made sure to go right to the edges with the cream cheese layer to keep from the jello layer from seeping through and making the "crust" soggy. Fun! EDITED NEXT DAY: I LOVED the top and bottom layers. They were wonderful together. The bottom layer was.....just not right for this dessert. If I were to make this again, I'd double a recipe for graham cracker crust and use that instead of the pretzels. It just wasn't good. EDITED AGAIN A WEEK LATER: I made this again today with a crust made from Lorna Doone cookies. I just followed the same recipe, only using two sleeves of crushed Lorna Doone cookies. Much better. EDITED YET AGAIN: I made the top layer today with Blackberry Fusion Jello and this summer's blackberries. Fabulous. Not as overpoweringly sweet as the strawberries.

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