Raspberry Pretzel Jello Salad
This is a super delicious salad!!! Actually I feel strange calling it a salad--It's more like a dessert!
Recipe:
1 1/2 C coarsely crushed pretzels
1/4 C sugar
1/4 C butter
8 oz cream cheese
1 C sugar
8 oz Cool Whip (no substitutions)
6 oz raspberry jello
2 C boiling water
12-20 oz frozen raspberries, thawed and well drained
Melt butter with ¼ C sugar. Mix in pretzels and put in bottom of 9x13 pan. Bake 350°F for 10 minutes. Cool completely. Mix cream cheese and 1 C sugar. Stir in Cool Whip. Spread evenly over crust, sealing edges, and refrigerate 30 minutes. Meanwhile, dissolve jello in boiling water and cool. Place raspberries evenly over cream cheese mixture. Carefully pour jello over the top and refrigerate until set.
Recipe:
1 1/2 C coarsely crushed pretzels
1/4 C sugar
1/4 C butter
8 oz cream cheese
1 C sugar
8 oz Cool Whip (no substitutions)
6 oz raspberry jello
2 C boiling water
12-20 oz frozen raspberries, thawed and well drained
Melt butter with ¼ C sugar. Mix in pretzels and put in bottom of 9x13 pan. Bake 350°F for 10 minutes. Cool completely. Mix cream cheese and 1 C sugar. Stir in Cool Whip. Spread evenly over crust, sealing edges, and refrigerate 30 minutes. Meanwhile, dissolve jello in boiling water and cool. Place raspberries evenly over cream cheese mixture. Carefully pour jello over the top and refrigerate until set.
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