Recipe Lemon Pretzel Salad with Mango and Kiwi
Lemon Pretzel Salad with Mango and Kiwi
Ingredients
2 cups crushed pretzels, ¾ cup butter, melted, 3 tablespoons brown sugar
Instructions
Preheat oven to 350 degrees F (175 degrees C). In a bowl, combine crushed pretzels, butter, and brown sugar; press the mixture into a 9x13-inch baking dish. Bake for 10 minutes and let cool completely. In a large bowl, beat white sugar, cream cheese, and vanilla until smooth. Mix in lemon juice and zest, then fold in whipped topping. Spread this mixture over the crust and refrigerate for 30 minutes. Dissolve lemon gelatin in boiling water, stir in 1/2 cup lemon juice, and chill for 1 hour until slightly thickened. Ladle a portion of the gelatin over the cream cheese layer, arrange mango and kiwi slices on top, and pour the remaining gelatin over the fruit. Refrigerate for at least 2 hours until fully set.
Nutrition
Total Fat 23g 30%, Saturated Fat 16g 78%, Cholesterol 51mg 17%, Sodium 461mg 20%, Total Carbohydrate 52g 19%, Dietary Fiber 1g 3%, Total Sugars 39g, Protein 5g, Vitamin C 14mg 72%, Calcium 33mg 3%, Iron 1mg 5%, Potassium 107mg 2%
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Recipe Lemon Pretzel Salad with Mango and Kiwi.