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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