Saturday, December 6, 2008

Raspberry Pretzel Salad

My friend, Katherine's recipe

PERFECT for any occasion, especially the much needed Thanksgiving jello salad! It is fabulous combination of salty, sweet and tart.
...
2 c. crushed pretzels
1/2 c. melted butter
2 T. powdered sugar
8 oz. cream cheese
8 oz. Cool Whip (doesn't need to be thawed but if it is it will be easier to work with.)
1 c. powdered sugar
2 c. boiling water
1 lg. box raspberry Jell-o
2 pkg. frozen raspberries
...
Mix together pretzels, butter and 2 T. sugar. Press into bottom of 9x13" Pyrex pan and bake at 350 for 10 minutes. Allow to cool.
Mix cream cheese, cool whip and 1 c. powdered sugar. Pour over pretzel crust and smooth with rubber spatula evenly.
Dissolve Jell-o in 2 c. boiling water. Add raspberries, breaking up frozen chunks. Pour over cream cheese mixture. Chill for 2-3 hours. Serve! YUM!

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