Raspberry Pretzel Salad
Author: Sugar n' Spice Gals
- Raspberry Pretzel Salad
- Jello topping:
- 6 oz raspberry jello
- 2 cups boiling water
- 2 10oz packages frozen raspberries
- Crust:
- 2 cups crushed pretzels
- ¾ cup melted butter
- 3 Tbsp. sugar
- Filling:
- 8 oz package cream cheese
- 1 cup sugar
- 12 oz. cool whip
- First make the crust by crushing the pretzels,
- (I put them in a big plastic bag and use my rolling pin to crush and roll them)
- Mix the pretzels, butter and sugar and put into a 9x13 pan.
- Press into bottom and bake at 400 degrees for 8 minutes. Cool
- Mix the filling by beating the cream cheese with sugar till smooth.
- Stir in Cool Whip.
- Spread on cooked pretzel crust.
- Put in fridge for ½ hour.
- In another bowl, mix jello and boiling water to dissolve.
- Add frozen berries.
- Pour over cream cheese layer.
- Refrigerate for 4 hours before serving
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/raspberry-pretzel-salad/
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