raspberry pretzel salad
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.)
prep time
1 Hr
cook time
10 Min
method
No-Cook or Other
yield
10-12 serving(s)
Ingredients
- 1 1/2 cups crushed pretzels
- 1 1/4 cups sugar, divided
- 1/2 cup melted butter
- 16 ounces softened cream cheese
- 8 ounces cool whip (thawed)
- 1(Large) box raspberry jello (6 oz package)
- 2 cups boiling water
- 2-(12)oz packages frozen raspberries (thawed)
How To Make raspberry pretzel salad
-
Step 1Lightly grease a large casserole dish (9"x13")and set aside. Heat oven to 350 degrees.
-
Step 2Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into the lightly greased casserole dish and bake for 10 minutes. Cool
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fruit Desserts
Method:
No-Cook or Other
Culture:
American
Ingredient:
Sugar
Tag:
#Heirloom
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