Reviewed: Mar. 25, 2008

I cannot believe everyone rates this 5-star!! I think they made a typo in the ingredients! The box of jello should have been a 3 oz., not a 6 oz. It would have been much better if the top layer was more jam-like. I'll make it again but I'll spread a nice strawberry jam on top, then it will rate a 5-star with me!

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Maureen in MI

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Reviewed: Mar. 24, 2008

This was soo good! I followed some of the suggestions and let the jello part set a little before I put it on. I also used French Vanilla Cool Whip which gave a little more flavor. Everyone loved this!

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CF

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Mar. 20, 2008

Delicious! Used the suggestion of crushing the pretzels in the ziploc bag and pouring out the salt that collects. I used white sugar in the crust instead of brown. My husband LOVES this 'salad'.

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KALSC2001

Cooking Level: Intermediate

Home Town: Bristol, Connecticut, USA

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Reviewed: Jan. 29, 2008

perfect!

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ANNABELLE33

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Reviewed: Jan. 22, 2008

:) Heaven in a pan!

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jelene

Cooking Level: Expert

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Reviewed: Jan. 21, 2008

This is a great "salad" to bring to potlucks or showers. I've used frozen (thawed) berries and they work just as well.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

Had some friends over today and made this dish. I used two packages of frozen strawberries (about 4 cups worth) and it came out wonderful. Everyone thought it was de-lish.

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MENALING

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Reviewed: Jan. 17, 2008

This was really good, I just thought that there was too much crust and cream cheese mix, but not enough strawberry top. Next time I will double the strawberry topping.

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2008

I made this for a family gathering over the holidays. Everyone loved it from grampa on down! I usually don't make jello desserts, but this one is a keeper. Thanks!

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Sandy S.

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

This is a wonderful family favorite.

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Lisa

Cooking Level: Expert

Home Town: Pleasanton, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Jan. 11, 2008

I have always loved this dessert... but this time I used a graham cracker crust and instead of jello, I used two cans of cherry pie filling on top of the cream cheese/whipped topping mixture. Tasted more like a cheesecake... YUMMY:P

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VikDaChik

Cooking Level: Expert

Living In: Pinellas Park, Florida, USA

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Reviewed: Dec. 13, 2007

One word....EXCELLENT

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laura

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Reviewed: Dec. 8, 2007

Absolutely delicious!!!!

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Chef Erin

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Reviewed: Dec. 7, 2007

This is one of my all-time favorite recipes!

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LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 5, 2007

I love this recipe! It's great! Easy to make and everyone in my family loves it!

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Bmonkey18

Cooking Level: Expert

Home Town: Rochester, New York, USA

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Reviewed: Nov. 15, 2007

I liked the flavors but will try to change the recipe if I make this again. The crust was delicous but very difficult to dig into with your fork. Too hard. Maybe I measured something wrong? I loved the salty contrast with the sweetness. I also thought the cream cheese and cool whip was too sweet. I would like to half the amount of cool whip and make it creamier. Lastly, I only had frozen strawberries and yuck they were too sweet. Next time I will omit them or use half the amount if I can't get fresh. I will also doubble the amount of jello. I like jello and this just was not enough for me. Maybe even the sugar free kind. Can you tell this was just to sweet for me. My son loved it. I will change things up if this recipe has another shot.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Sep. 10, 2007

This was indeed quite good. I made it precisely as the directions say, including all frozen strawberries, juice and a full 2 cups of water, and the jello was perfect. I ONLY baked for 10 minutes as everyone suggested and I did let the jello/strawberries sit for an hour in the frig first. Even then they still seemed to pour onto the cream cheese layer fairly liquidy so I worried that it wouldn't gel but it did set up perfectly. The jello did not seep into the cream cheese. The pretzel crust certainly does get more mushy the longer it's in your frig after making so if you can eat all of this in 1-3 days, that's preferable.

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Megan

Cooking Level: Expert

Home Town: Somerville, New Jersey, USA

Living In: Johns Creek, Georgia, USA

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Reviewed: Sep. 6, 2007

Really good! Nice change.

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BHam

Cooking Level: Intermediate

Home Town: Goose Creek, South Carolina, USA

Living In: Waxhaw, North Carolina, USA

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Reviewed: Aug. 22, 2007

I tasted this at my monthly card club, and asked the lady who brought it for the recipe. She told me it was on this site and I found it right away. I went out the next morning and bought the ingredients. I crushed the pretzels (the mini ones) between two sheets of waxed paper and bashed them with a rubber mallet (a standard cooking tool in my kitchen). They crushed just fine that way. I know the recipe says to cream the butter and sugar together, but I figured I wasn't making a wedding cake, so I just dumped the butter and brown sugar in the bowl with the crushed pretzels and mashed them around with a spatula until they were blended. I love this dish! It really is the perfect combination of sweet and salty.

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