Lemon Pretzel Salad with Mango and Kiwi
This refreshing dish with a pretzel crust, creamy filling, and mango and kiwi in lemony Jell-O topping is a tangy twist on the traditional pretzel salad.
Set oven to 350 degrees Fahrenheit (175 degrees C).
In a bowl, combine the brown sugar, butter, and crushed pretzels; press the mixture into a 9×13-inch baking dish.
Ten minutes of baking in a preheated oven should be followed by complete cooling.
When the crust is removed from the oven, it will be soft; as it cools, it will become hard.
In a big bowl, combine vanilla extract, cream cheese, and white sugar and stir until well combined.
After thoroughly combining the cream cheese mixture with the juice and zest of one half of a lemon, fold in the whipped topping.
Spread the cream cheese mixture over the cooled crust and place in the refrigerator for about 30 minutes to set.