raspberry pretzel salad
(1 rating)
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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(1 rating)
yield
10 -12
prep time
1 Hr
cook time
10 Min
method
No-Cook or Other
Ingredients For raspberry pretzel salad
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1 1/2 ccrushed pretzels
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1 1/4 csugar, divided
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1/2 cmelted butter
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16 ozsoftened cream cheese
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8 ozcool whip (thawed)
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1(Large) boxraspberry jello (6 oz package)
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2 cboiling water
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2-(12)oz pkgfrozen raspberries (thawed)
How To Make raspberry pretzel salad
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1Lightly grease a large casserole dish (9"x13")and set aside. Heat oven to 350 degrees.
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2Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into the lightly greased casserole dish and bake for 10 minutes. Cool
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3Beat 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.
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4Top 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Raspberry Pretzel Salad:
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