Rasberry Pretzel Salad

Carolyn Parke

By
@Homemadehappiness

This is always a great salad for any type of gathering.


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Comments:

Serves:

8 to 10

Prep:

15 Min

Method:

Stove Top

Ingredients

2 c
pretzels, coursely crushed
3/4 c
butter or margarine, melted
1 1/4 c
sugar
8 oz
cream cheese, room temperature
8 oz
whipped topping
1 box
raspberry jello, 6 oz.
1 c
water, boiling
1/2 c
marshmallows, mini
2 pkg
frozen raspberries, thawed (10 oz each)

Directions Step-By-Step

1
Combine crushed pretzels, margarine, and 3 tablespoons sugar; mix well. Press into a 13X9-inch baking dish. Bake in a preheated 400 degree oven 8 minutes. Remove and let cool completely.
2
In a large mixing bowl with an electric mixer, beat cream cheese and remaining cup of sugar until well blended. Fold in whipped topping. Spread over cooled pretzel crust. Refriderate until chilled.
3
In a mixing bowl, dissolve jello in boiling water. Add marshmellos and stir until melted. Add raspberries with their juice. Let stand 10 minutes. Pour over cream cheese layer.
4
Refriderate until firm. Cut into squares to serve.

About this Recipe

Course/Dish: Gelatin Salads
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy