Lemon Pretzel Salad with Mango and Kiwi
Ingredients4 h servings 423 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Mix crushed pretzels, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
- Bake in the preheated oven for 10 minutes; set aside to cool completely. Crust will be soft when taken out of the oven and will harden as it cools.
- Mix white sugar, cream cheese, and vanilla extract together in a large bowl until smooth. Stir juice from 1/2 lemon and lemon zest into cream cheese mixture and mix well; fold in whipped topping. Spread cream cheese mixture evenly over cooled crust; refrigerate until set, about 30 minutes.
- Mix boiling water and lemon-flavored gelatin mix together in a bowl until dissolved. Add 1/2 cup strained lemon juice and mix well. Refrigerate gelatin mixture until slightly thickened, about 1 hour.
- Ladle enough gelatin mixture over cream cheese layer to cover, setting remaining gelatin mixture aside. Arrange mango and kiwi onto gelatin mixture layer and pour remaining gelatin mixture over fruit layer. Refrigerate until completely chilled and set, about 2 hours.
- Cook's Notes:
- This can also be made in a 9-inch springform pan.
- The amount of lemon is easily adjusted depending on your preferred level of tartness. Simply taste the cream cheese mixture and increase or decrease lemon juice and zest based on your liking.
- I sometimes substitute the kiwi with raspberries, which is also really good. Just make sure your raspberries are dry or they could discolor the Jell-O®.
- Editor's Note:
- Some gelatin boxes suggest to avoid putting pineapple, kiwi, gingerroot, papaya, figs, or guava in the recipe because the gelatin may not set.
Per Serving: 423 calories; 23.3 g fat; 52 g carbohydrates; 4.5 g protein; 51 mg cholesterol; 461 mg sodium. Full nutrition
ReviewsRead all reviews 4
I really enjoyed this! It was a lot of work, though. I used a springform pan, so I cut the amounts slightly. I ground pretzels in the food processor (about 1 3/4 c. total). I used 2 Tbsp plus 1 ...
Weirdly good. It was a lot of work for a novelty salad, but everyone enjoyed it, I had no leftovers, and several folks asked for the recipe. Maybe it just seemed like a lot of work, after all....
Really good! I followed the recipe exactly, but I would make a few adjustments. First of all, 3/4 cup butter is waaaay too much! I would cut down to about 1/4 cup; do 1/2 water & 1/2 lemon ju...