Rasberry Pretzel Salad

Name: Rasberry Pretzel Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 to 10
Cuisine: American
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)

By Carolyn Parke
@Homemadehappiness

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

Rating:

★★★★★ 2 votes5

Comments:

5 Comments

Serves:

8 to 10

Prep:

15 Min

Method:

Stove Top

Ingredients

Add to Grocery List

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)

How to Make Rasberry Pretzel Salad

Step-by-Step

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.
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.
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.
Refriderate until firm. Cut into squares to serve.

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