Rasberry Pretzel Salad
2 cpretzels, coursely crushed
3/4 cbutter or margarine, melted
1 1/4 csugar
8 ozcream cheese, room temperature
8 ozwhipped topping
1 boxraspberry jello, 6 oz.
1 cwater, boiling
1/2 cmarshmallows, mini
2 pkgfrozen raspberries, thawed (10 oz each)
How to Make Rasberry Pretzel Salad
- 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.