Raspberry Jello Pretzel Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Base:
1 1/3 cups crushed pretzels
1 cup sugar
6 - 7 T. butter, melted
Middle:
1 - 8 oz. cream cheese, softened
1 cup sugar
1 - 8 oz. Cool Whip lite
Topping:
1 - 6 oz. pkg. raspberry jello
1 - 10 oz. frozen raspberries
2 cups boiling water
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Directions: |
Directions:Preheat oven to 350ºF. Mix crushed pretzels, 1 cup sugar and butter. Press into bottom of 9" x 13" pan. Bake crust 5 - 7 minutes. Remove from oven and set aside to cool on cooling rack.
In a large bowl, add sugar and cream cheese. Whip with hand mixer until smooth. Fold in cool whip. Spread over cooled pretzel crust. Make sure you seal edges of pan with mixture. Place in fridge until top layer is ready to add.
In a large bowl mix water and jello until jello has dissolved. Add frozen raspberries. Stir until raspberries are softened. When mixture has thickened slightly carefully pour over cream cheese mixture. Cover and return pan to fridge until set. Approximately 3 - 4 hours. |
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Personal
Notes: |
Personal
Notes: To cut and serve, use warmed sharp knife - cleaning knife after each cut. If necessary, run knife around edge of pan to release jello from sides. Cut squares into 2" pieces to serve.
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