Lemon Pretzel Salad with Mango and Kiwi

Lemon Pretzel Salad with Mango and Kiwi

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"Refreshingly satisfying! Fresh Lemon, Mango and Kiwi fused with fluffy cool cream cheese all sitting atop a yummy salty sweet pretzel crust. . . WOW, what else can you say! It always disappears with a quickness. Perfect for BBQ’s, Holidays, Pitch-in’s or just a tasty treat with a hot cup of tea."
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3 h 30 m 12 servings yields one 9 inch springform OR one 9 x 13 baking dish
Serving size has been adjusted!

Original recipe yields 12 servings



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  1. 1. Preheat oven to 350 degrees F (175 degrees C). Mix together 2 cups of crushed pretzels, 3 tablespoons brown sugar and 3/4 cup melted butter. Press into the bottom of a 9 inch springform pan OR 9x13 inch baking dish. Bake crust for 8-10 minutes but not exceed 10 minutes. The curst will be soft when you pull it out of the oven but will hardens as it cools. Set aside and cool completely.
  2. 2. In a large bowl, mix together 1 cup white sugar, 1 softened block of cream cheese and 1/2 teaspoon of vanilla until smooth. Stir in juice from half a Lemon (Approx. 1-1/2 Tablespoons) and Lemon Zest from 1-1/2 to 2 lemons, mix well. Fold in 8 ounces of whipped topping (Cool-Whip) until blended. Spread the cream cheese mixture evenly over the “cooled” crust. Refrigerate uncovered until set, about 30 minutes.
  3. 3. In a medium bowl, stir together 1-1/2 cups of boiling water and the gelatin until dissolved. Add 1/2 cup of strained fresh lemon juice and mix until blended. Refrigerate, uncovered, about an hour allowing Jell-O to slightly thicken. Ladle enough Jell-O on top of the cream cheese layer to just cover the surface. Set remaining Jell-O aside. Arrange the cut Mango and sliced Kiwi on top of the base layer of Jell-O. Ladle the remaining Jell-O over the fruit. Refrigerate, uncovered, until completely chilled. About two hours.
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