Reviewed: May 25, 2012

This really sounds great but when I got this recipe I simply used about 1 cup pecans and 1 1/2 teaspoon sugar and a little (1 teaspoon) butter mixed together as the bottom layer. Cooked it for 15 minutes at 350 degrees, let cool then added the other layers. Wow!

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Reviewer:

Jen Phillips

Reviewed: Apr. 16, 2012

I followed the suggestions: - spray non-stick cooking spray in pan -completely cool crust (I made crust the night before...easy!)! -1 1/2 times the creme cheese filling -make sure cr. cheese filling touches all edges of pan -added 1/3 pkg. gelatin to the jello and let it thicken some before putting it on top. Then all you have to do is have extra copies of the recipe with you...to hand out! Everyone wants it

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Reviewer:

bavk

Reviewed: Apr. 11, 2012

I LOVE this recipe. The only problem is that I can only make it for events like partys and picnics becuase it has to be eaten quickly. even 3 days later, I can still eat it because the flavor is good but soggy pretzels don't taste well. I have made this 2 times now and took the advise to double check for holes in the cream cheese layer. It definately helped prevent leaking. I think next time I'll make the jello first because it didn't allow enough time to set and I used fresh strawberries. maybe frozen would help set faster. I even added jsut a little bit of non flavored gelatin to it hoping that would help. I guess if i didn't make it at 1130 at night, I would have been able to allow more time for the jello to set. also let the pan from the pretzels cool completely because the 1st time I thought it was cool enough it started melting my cream cheese layer! didn't affect taste much but I think that caused the leaking! yum, yum, yum. This is a favorite in our household and at our parties!

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Reviewer:

Devinsmommy920

Reviewed: Jul. 13, 2011

I have made this over and over. People always ask for the recipe. I follow the ingredients exactly. I have found if you make it exactly according to instructions though, the jello layer will seep into the bottom layers and the crust crumbles when cutting. To prevent these issues freeze the curst layer before adding cream cheese layer. Then freeze again with cream cheese layer on. I also allow the jello/strawberry mix to set up nearly all the way before adding to the layers. You will get a perfect, easy to serve layered dessert everytime this way.

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Reviewer:

Mrs. Hardison

Reviewed: Jul. 9, 2011

Pretty good, my jello layer didnt stick to my cream cheese layer but other than that it was pretty good.

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Reviewer:

inounv24

Reviewed: Jul. 6, 2011

Excellent dish. I loved that it used fresh strawberries. I didn't think was too sweet at all. I may make 1 1/2 of the amount of cream cheese/whipped topping next time. I also cooled the crust completely, put the jello mixture in the freezer for a bit, and absolutely made sure my topping was sealed. I will be making this next week.

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Reviewer:

Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

Reviewed: Apr. 24, 2011

I have had this before, but never made it until last night. It was more work than I expected, but worth it in the end. I followed the chilling and sealing steps carefully, as other reviewers mentioned that being important. It turned out great. The only thing I did differently as all, was I melted the butter. I will try this again. Thanks for the recipe!

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Reviewer:

Katie

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Reviewed: Apr. 23, 2011

Well, I got anxious.. I added the cream before the pretzels were cooled and then added the jello before it was set enough... the cream came up and the jello went down... soooo i have an opposite cake with probably soggy pretzels. Better luck next time, I guess.

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