rasberry pretzel salad

Name: Rasberry Pretzel Salad
Prep time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cup(s) pretzels, coursely crushed; 3/4 cup(s) butter or margarine, melted; 1 1/4 cup(s) sugar; 8 ounce(s) cream cheese, room temperature; 8 ounce(s) whipped topping; 1 box(es) raspberry jello, 6 oz.; 1 cup(s) water, boiling; 1/2 cup(s) marshmallows, mini; 2 package(s) frozen raspberries, thawed (10 oz each)

(2 RATINGS)

179 Pinches 1 Photo

Carolyn Parke

Idaho Falls, ID

Updated on Jul 28, 2012

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

Rate

prep time 15 Min

cook time

method Stove Top

yield 8 to 10

Ingredients

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

How To Make rasberry pretzel salad

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.

Step 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.
Step 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.
Step 4

Refriderate until firm. Cut into squares to serve.
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