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This is one of my mom's favorite desserts. The salty crust tastes so good with the sweet cream cheese filling. —Erin Frakes
This recipe is:
Quick
Nutritional Facts 1 serving (1 square) equals 299 calories, 16 g fat (11 g saturated fat), 39 mg cholesterol, 316 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.
Originally published as Pretzel Dessert in Test Kitchen Favorites 2004 , p244
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Reviewed on Nov. 22, 2012 by jwre1608
I made this a little different. I used a 9 inch pie crust and put the jello, sliced strawberries, sugar, and cornstarch boiled together poured Into the pie crust. I chilled for two hours. Then beat whipped topping with cream cheese with sugar and vanilla extract. I "frosted" the pie with that and then sprinkled the top with crushed pretzels. Yummy. It was a variation of the above recipe and it was fantastic.
Reviewed on Sep. 07, 2012 by teiko
Where do I begin!! The pretzel mixture started out fine,the cream cheese mixture had way to much sugar in it and the jello took 4 ever to partially set up.I used regular jello but after 1 hour I had to add ice cubes to speed up the process.After it was done the pretzel mixture was soggy,cream cheese was too sweet and the jello firmed up too fast and was lumpy looking on top. When I would try to cut a piece, the jello would slide off. What a waste. I spent close to $10 bucks on this recipe for nothing.I read sll the reviews before I started, but still no luck.
Reviewed on Mar. 05, 2012 by DavetteB
I would use real whipped cream instead of topping and cut the sugar with WheyLow (real sugars but 1/4 the calories) and probably cut it to 3/4 cup; I think the Jello has plenty of sweetness for this
Reviewed on Oct. 27, 2011 by Malissia
I have used sugar free jello and strawberries. I have also served as a congealed salad.
Reviewed on Nov. 25, 2010 by rumy6e1
I made this dessert recipe a couple of weeks ago just to try it. I took some to work and had my co-workers requesting me to make them one for them. I have since made six of these desserts. I would say that qualifies this dessert as a keeper!
Reviewed on Sep. 02, 2010 by tracy197600
My Grandmother used to make this and our whole family loves it!!!
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