Lemon Pretzel Salad With Mango And Kiwi
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
41
Sourness
35
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 cups
Pretzel (crushed)3 cup
Butter (melted)3 tbsps
Brown Sugar1 cup
White Sugar1 tsp
Vanilla Extract1.5 cups
Water (boiling)Directions:
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
4
Crust will be soft when taken out of the oven and will harden as it cools
5
Mix white sugar, cream cheese, and vanilla extract together in a large bowl until smooth
6
Stir juice from 1/2 lemon and lemon zest into cream cheese mixture and mix well; fold in whipped topping
7
Spread cream cheese mixture evenly over cooled crust; refrigerate until set, about 30 minutes
8
Mix boiling water and lemon-flavored gelatin mix together in a bowl until dissolved
9
Add 1/2 cup strained lemon juice and mix well
10
Refrigerate gelatin mixture until slightly thickened, about 1 hour
11
Ladle enough gelatin mixture over cream cheese layer to cover, setting remaining gelatin mixture aside
12
Arrange mango and kiwi onto gelatin mixture layer and pour remaining gelatin mixture over fruit layer
13
Refrigerate until completely chilled and set, about 2 hours