Raspberry Pretzel Salad
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Ingredients
- Jello topping:
- 6 oz raspberry Jello
- 2 cups boiling water
- 2 10 oz packages frozen raspberries with juice (slightly thawed)
- Crust:
- 2 cups crushed pretzels
- 3/4 cup melted butter
- 3 T. sugar
- Filling:
- 8 oz. package cream cheese (softened)
- 1 cup sugar
- 12 oz. Cool Whip
Details
Servings 1
Preparation
Step 1
For Jello topping:
dissolve Jello with boiling water. Add frozen fruit and set in fridge until it begins to gel.
For crust:
mix pretzels, butter and sugar together and put into a 9x13 pan. Press into bottom and bake at 400 for 8 minutes. Cool.
For filling:
beat cream cheese with 1 cup sugar. Stir in Cool Whip. Spread on cooled pretzel crust. Cover with jello topping and refridgerate overnight.
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