Reviewed: Jan. 2, 2008

I was doing my grocery shopping. One of the clerks there told me about this receipe. I checked the receipes on this site. Back to the store I went and purchased the ingredients. I made this for Christmas dinner. My Family throughly enjoyed. Thank you from BamaCook 200

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msmith

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Reviewed: Jan. 2, 2008

Delicious! Can't stop eating it

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Heather G

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Reviewed: Dec. 25, 2007

This is an annual MUST for our Thanksgiving table. It's wonderful and there won't be ANY leftovers!

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Kris

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Reviewed: Dec. 20, 2007

This recipe is part of our traditional holdiay meals. It is to die for! The salty flavors of the pretzel with the sweet jello and whipped cream are a perfect combination. I always make it exactly as described.

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Beckycooks

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 17, 2007

A hit every time I make it! Do not try to substitute low fat cream cheese or cool whip... the white layer just won't come together as nicely. I learned the hard way. Multiple times. Make sure to spread the white layer all the way to the edges and get a nice seal so that the jello layer doesn't seep into the bottom. In the spring and early summer, when strawberries are in season around here, I also slice some fresh berries into the jello for presentation.

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Leslie

Cooking Level: Intermediate

Home Town: Ambridge, Pennsylvania, USA

Living In: Hickory, Pennsylvania, USA

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Reviewed: Nov. 29, 2007

This went over really well. Everyone loved it and it was the perfect mix of sweet and sour. I did top the jello with a thin layer of cool whip for a more finished touch. It was perfect for Thanksgiving, thank you

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Egapylime

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Reviewed: Nov. 25, 2007

I have to say, this dessert was the first to go at my Thanksgiving dinner! My 15 year old daughter made this. It was quite easy. She used unsalted pretzels which she first put in the food processor to get them almost like a breadcrumb texture. When she baked them, they all baked together...YUMMMMM! Now we are going to make this again soon using peach jello and frozen peaches.

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Harmony

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Reviewed: Nov. 25, 2007

Big hit at the party - didn't have to make any changes!

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Tina

Cooking Level: Expert

Home Town: Port Byron, New York, USA

Living In: Auburn, New York, USA

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Reviewed: Oct. 1, 2007

I was so glad to find this recipe - I had this at a church potluck but never got the recipe. It is a family favorite - thanks for sharing!

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Liesa2377

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Reviewed: Sep. 8, 2007

A delicious treat. Be prepared to spend time in your kitchen though. I takes time for the crust to bake and cool, for the gelatin to dissolve and cool and for the cream cheese to come up to temp for smooth mixing. It wasn't a problem for me because I was making several other things and started with this first. A great way to use up leftover pretzels. -- I just made this again and used the bottom of the pretzel bag. I don't recommend that as the crust was pretty salty. I didn't have frozen strawberries, so I used canned pineapple. Delicious!

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Julie62

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Sep. 7, 2007

I really like this. Even though it took forever to make, it turned out great. I should have doubled the recipe because it disappeared fast!

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Dawn

Cooking Level: Intermediate

Home Town: Manchester, Kentucky, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jul. 11, 2007

This is very good. For 4th of July, you can reserve some of the cream cheese filling to make stars and stripes and buy a few blueberries as the stars backdrop.

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CMHEYBOER

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Reviewed: Jul. 10, 2007

We grew up on this at our house and now it is my daughter's favorite! Love the delicious cream cheese middle layer!

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Shelley

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 8, 2007

Always one of my favorites for cookouts & picnics.

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Jul. 6, 2007

This was so good...this is one of the best desserts I've ever had, we doubled the amount of jello on the top...but while you're at it, go ahead and double the whole recipe! :) You won't regret it!!!

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Kimberly J.

Cooking Level: Intermediate

Living In: Freeport, Texas, USA

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Reviewed: Jul. 3, 2007

This is a wonderful recipe! I make it slightly different than the recipe though. Instead of using a 9x13 pan, I use a bundt pan and make the recipe in the opposite order (jello part first, then the cream layer, and the pretzels last). Of course, I am not able to toast the pretzel part, but it still turns out really well. Spray the bundt pan with non-cook cooking spray before starting and then turn over onto a plate once it is done setting. It looks as great as it tastes!

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dkr30

Cooking Level: Expert

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Reviewed: Jun. 11, 2007

I love this recipe! I think if I made it again I would leave a lip of cream cheese filling around the outside edge so that the strawberry filling does not overflow and soak the crust. I do not like that you have to eat this quickly or the crust is soggy. I also would bake the crust a bit more to make it extra crisp. But I LOVE the taste of thsi dish!

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rhondarella

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Poznan, Greater Poland, Poland

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Reviewed: May 22, 2007

Love this!!! Goes over great at potlucks!

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kathy

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Reviewed: May 22, 2007

This is one of my family's favorites! Sounds odd, but Oh So Good! We don't mind when the pretzels get soggy, I think it tastes even better that way! This is definitely a recipe that gets into our Family cookbook!

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MIKIBEE

Cooking Level: Expert

Home Town: Cupertino, California, USA

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Reviewed: May 6, 2007

I tried this recipe because of the high ratings here, but it just didn't go over as well as I expected. The taste was okay, but nothing to write home about. I followed the recipe exactly, but just didn't taste the sweet/salty combo everyone raved about. My daughter thought the crust was made from granola, and my granddaughter took one taste and wouldn't take another bite. It was okay, but I probably won't try this one again. Sorry!

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