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Lemon Pretzel Salad with Mango and Kiwi
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
240 minutes
Zesty pretzel salad with mango, kiwi, and lemon Jell-O® topping.
Ingredients:
  • 2 cups crushed pretzels
  • 0.75 cup butter, melted
  • 3 tablespoons brown sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 lemon, juiced
  • 1.5 lemons, zested, or more to taste
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  • 1.5 cups boiling water
  • 2 (3 ounce) packages lemon-flavored gelatin mix (such as Jell-O®)
  • 0.5 cup fresh lemon juice, strained
  • 1 mango, peeled and chopped
  • 1 kiwi, peeled and sliced
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Combine crushed pretzels, melted butter, and brown sugar in a bowl, then firmly press the mixture into a 9x13-inch baking dish.
  • Bake in the preheated oven for 10 minutes until golden brown, then let it cool completely until the crust hardens.
  • In a large bowl, blend together white sugar, cream cheese, and vanilla extract until creamy. Add juice from 1/2 lemon and lemon zest, mixing well. Gently fold in whipped topping. Spread the mixture over the cooled crust evenly and chill in the fridge until firm, approximately 30 minutes.
  • Combine boiling water and lemon-flavored gelatin in a bowl, stir until dissolved. Mix in 1/2 cup strained lemon juice and refrigerate until slightly thickened, approximately 1 hour.
  • Cover the cream cheese layer with a generous amount of the gelatin mixture, reserving the rest. Place the mango and kiwi on top, then pour the remaining gelatin mixture over the fruit layer. Chill in the refrigerator until set, approximately 2 hours.

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