Rasberry Pretzel Salad
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)
Step-By-Step
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 Rasberry Pretzel Salad
Course/Dish: Gelatin Salads
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy
