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Lemon Pretzel Salad with Mango and Kiwi
Prep
20 mins
Cook
10 mins
Servings
12
Difficulty
Easy
This refreshing dessert is one of my favorite go to treats because it comes together in just thirty minutes. The salty pretzel crust paired with tangy lemon and fresh tropical fruit creates the perfect balance of flavors and textures. I love that mangoes are packed with vitamin C and antioxidants, making this indulgence feel a bit more wholesome. Best of all, it requires minimal baking and uses affordable ingredients you probably already have at home. Whether you're hosting a summer gathering or craving something light and bright, this dessert delivers impressive results without any fuss.
Ella x
Ingredients
- 22 cups crushed pretzels
- ¾ cup butter, melted¾ cup butter, melted
- 33 tablespoons brown sugar
Detail level
Instructions
- 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. Crust will be soft when taken out of the oven and will harden as it cools.
- 4
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
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
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.
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