Name: Lemon Pretzel Salad with Mango and Kiwi
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Crushed pretzels - 2 cups; Butter, melted - ¾ cup; Brown sugar - 3 tablespoons; White sugar - 1 cup; Cream cheese, softened - 1 (8 ounce) package; Vanilla extract - ½ teaspoon; Lemon, juiced - ½; Lemons, zested, or more to taste - 1 ½; Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container; Boiling water - 1 ½ cups; Lemon-flavored gelatin mix (such as Jell-O®) - 2 (3 ounce) packages; Fresh lemon juice, strained - ½ cup; Mango, peeled and chopped - 1; Kiwi, peeled and sliced - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Pretzel Salad with Mango and Kiwi

1. Crushed pretzels - 2 cups

2. Butter, melted - ¾ cup

3. Brown sugar - 3 tablespoons

4. White sugar - 1 cup

5. Cream cheese, softened - 1 (8 ounce) package

6. Vanilla extract - ½ teaspoon

7. Lemon, juiced - ½

8. Lemons, zested, or more to taste - 1 ½

9. Frozen whipped topping (such as Cool Whip®), thawed - 1 (8 ounce) container

10. Boiling water - 1 ½ cups

11. Lemon-flavored gelatin mix (such as Jell-O®) - 2 (3 ounce) packages

12. Fresh lemon juice, strained - ½ cup

13. Mango, peeled and chopped - 1

14. Kiwi, peeled and sliced - 1

How to cook deliciously - Lemon Pretzel Salad with Mango and Kiwi

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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.