Lemon Pretzel Salad with Mango and Kiwi


Refreshingly satisfying! Fresh lemon, mango, and kiwi are 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 BBQs, holidays, pitch-ins, or just a tasty treat with a hot cup of tea. Enjoy!

Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
3 hrs 30 mins
Total Time:
4 hrs
1 9x13-inch baking dish


Pretzel Crust:

  • 2 cups crushed pretzels

  • ¾ cup butter, melted

  • 3 tablespoons brown sugar

Cream Cheese Layer:

  • 1 cup white sugar

  • 1 (8 ounce) package cream cheese, softened

  • ½ teaspoon vanilla extract

  • ½ lemon, juiced

  • 1 ½ lemons, zested, or more to taste

  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Fruit Layer:

  • 1 ½ cups boiling water

  • 2 (3 ounce) packages lemon-flavored gelatin mix (such as Jell-O®)

  • ½ cup fresh lemon juice, strained

  • 1 mango, peeled and chopped

  • 1 kiwi, peeled and sliced


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix crushed pretzels, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.

  3. 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.

  4. 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.

  5. 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.

  6. 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(R).

Editor's Note:

Kiwi, along with fresh pineapple, papaya, figs, and guava, contain an enzyme that prevents gelatin from setting. Quickly blanch and chill the fruit before using.

Nutrition Facts (per serving)

423 Calories
23g Fat
52g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 423
% Daily Value *
Total Fat 23g 30%
Saturated Fat 16g 78%
Cholesterol 51mg 17%
Sodium 461mg 20%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 3%
Total Sugars 39g
Protein 5g
Vitamin C 14mg 72%
Calcium 33mg 3%
Iron 1mg 5%
Potassium 107mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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