I really think these changes helped to enhance the texture and flavor of the gelatin layer. I highly recommend trying this. I have taken it to two dinner parties now and cannot tell you how many compliments I received, my friends were thoroughly impressed. Fantastic recipe!!!
This is always a hit! Tips I live by to make this turn out every time:
1) DON’T bake the pretzel layer any longer than 10 minutes.
2) Double the amount of jello to make it proportional to the amount of cream cheese.
3) Let the jello chill to thicken slightly before spreading on the cream cheese layer.
This was really good! I added some vanilla (1/2 tsp) to the cream cheese layer. I also think the crust should be a bit sweeter- I will try it with white and brown sugar next time. As other readers have warned, this crust will turn to CEMENT if you cook it too long. Take it out after 10 minutes even if you don’t think it’s cooked. It will get hard as it sits! Roll the side of a drinking glass over the crust in the pan- it makes an easy job of pressing it in.
This is definitely a 5 star recipe that has been around for years. If it was not offered during my family’s Thanksgiving and Christmas holiday they would protest in rebellion! Only recommendation I would make is to use butter gold pretzels as this enhances the flavor.
PLEASE NOTE: This is NOT a recipe that keeps for days… it needs to be eaten within the first 48 hours as the pretzel crust breaks down and softens and it just does not do it justice – Hands down to the crunch in this salad, it’s a winner.
- 1 1/2 cups crushed pretzels
- 4 1/2 tablespoons white sugar
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