Berry Delicious Pretzel Jello Salad

"I know this one sounds weird, but the combination of sweet and salty is very tasty!"
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
Ready In:




  • Mix together the crushed pretzels, melted butter, cinnamon, and the sugar.
  • Press into a 9"x13" pan and bake at 400 degrees for 8 minutes.
  • Mix together the softened cream cheese, Cool Whip, sugar, vanilla, and grated lemon rind.
  • Spread on the cooled crust in pan.
  • Dissolve the jello in the boiling water and mix in the frozen berries.
  • Carefully pour into pan and refrigerate until set.
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!


  1. I have had this salad or something very close to it at a party but never got the recipe. I am so glad to see it here. I made mine using frozen blackberries, because they are my favorites. The sweet and salty flavors do go well together. The creamy middle layer is yummy too.
  2. I made this recipe and love it! The salty and smooth and berry flavors are distinct and so good together. Thanks for the recipe!
  3. My Great Aunt Elsie used to make this every year for Christmas. After she passed away a few years ago, it was to my horror that she never told anyone else her recipe! Thanks for bringing this part of my childhood back!! IT'S DELICIOUS!!!
  4. I use to make this recipe all the time, and I lost it, thanks! I changed it just a tad bit, I used the frozen sliced strawberries in syrup they blend in easier and I omitted the lemon rind. This is a great dessert or even side dish too, made it for our New Years dinner.
  5. I served this salad at my cousin's baby shower once and everyone was clammering for the recipe.


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
View Full Profile

Find More Recipes