Raspberry Pretzel Salad

Connie Deitz

By
@Riven

This recipe is always made for every holiday get together. A friend of mine backed away from this for 18 years, because she wasn't too fond of salty sweet treats. A few years ago I convinced her to give it a try. One bite and she was hooked! She absolutely loved all the goodness of the fruity, creamy, lightly salty taste, plus the crunchiness. Now she looks forward to enjoying this dish on the holidays. (Sometimes begging for it before the holidays even get here.)


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Comments:

Serves:

10-12

Prep:

1 Hr

Cook:

10 Min

Method:

No-Cook or Other

Ingredients

1 1/2 c
crushed pretzels
1 1/4 c
sugar, divided
1/2 c
melted butter
16 oz
softened cream cheese
8 oz
cool whip (thawed)
1(Large) box
raspberry jello (6 oz package)
2 c
boiling water
2-(12)oz pkg
frozen raspberries (thawed)

Directions Step-By-Step

1
Lightly grease a large casserole dish (9"x13")and set aside. Heat oven to 350 degrees.
2
Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into the lightly greased casserole dish and bake for 10 minutes. Cool
3
Beat together, the softened cream cheese and the 1 cup of sugar. Fold in the thawed Cool Whip. Spread over the cooled pretzel mixture and then chill in the refrigerator for 30 minutes.
4
Top chilled mixture with the thawed raspberries. Combine the Jello and the hot water and gently pour over the raspberries. Carefully place the mixture into the refrigerator and chill until the Jello has set. Remove, slice and serve. Refrigerate leftovers. Very yummy!

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom