I agree with you Stephanie, not enough pretzels and you need to cook the butter/sugar until the sugar is no longer crystallized. Agreed with allowing the Jello to setup in the refrigerator, the time allowed on the video/recipe isn’t enough time. There are more through recipes.

Hi Stephanie, I’m sorry to hear it got messy. The biggest things with it staying neat is to let the cream portion set before adding the jello (don’t add the jello warm either) and also spreading the cream all the way to the edges of the pan so the jello doesn’t seap through to the bottom. Lastly, make sure to follow the instructions for jello in this recipe and not the box instructions. We add less water than the box calls for. I hope that helps to troubleshoot.

Great to hear that this is always your go-to recipe!

I still come back every Thanksgiving since I made this 4 years ago because this recipe sealed my assignment as pretzel jello salad girl at family thanksgiving. Can’t get enough of it!

We too have had this in the family for years… like 50! We always used the small frozen cans of strawberries. Seemed to work just fine.

I would just add more pretzels. It’s not an exact science, so don’t stress. Make it work for you. Happy Thanksgiving.

Hi Brenda! I’m not quite sure. Let us know how it turns out. Sounds like it would be delicious with cranberry.

Hi Susan! I’ve never tested that to advise, my concern would be that they wouldn’t “hold together” when sliced and the 3 parts would separate. You might be able to get by with pre-making the crust and then finishing the other 2 parts later.