Rasberry Pretzel Salad

Carolyn Parke


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

★★★★★ 2 votes
8 to 10
15 Min
Stove Top


2 c
pretzels, coursely crushed
3/4 c
butter or margarine, melted
1 1/4 c
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)


1Combine 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.
2In 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.
3In 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.
4Refriderate 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