I just LOVE this dessert. This is not a very good photo, but trust me it is YUMMY!
Raspberry Pretzel Jello Salad
Crust:
2 cups crushed pretzels
2 Tablespoons Sugar
3/4 cups Melted Butter
Press in pan and bake at 350 for fifteen minutes.
Filling:
Combine
1 package cream cheese (softened)
1 cup sugar
1 9 oz container Cool Whip
Spread on the pretzel layer.
Topping:
1 Large box Raspberry Jello
2 Cups boiling water
1 bag frozen raspberries
Dissolve Jello in boiling water and then add raspberries. Allow to cool before adding spreading on the cream cheese layer.
Refrigerate for at least four hours.
{Alish}
Posts
We just call this Jello Salad, and do it with any berry flavored Jello that we feel like - strawberry is very good. We've also done strawberries and blueberries to make a flag pattern for the 4th of July. Tasty stuff.
ReplyDeleteThis is yummy. My sister had me make it when we visited her and I thought it was going to be gross with soggy pretzels! It was so good and I had forgotten about it. Thanks for the recipe!
ReplyDeleteOk, I mis-typed - we call it Pretzel Salad.
ReplyDeleteWe love this recipe too!! Instead of mixing the berries in the jello, I place the berries on top of the white/middle layer and then pour jello on top. Doesn't take long at all to set and you get a nice flat jello layer if you want it to look that way!!
ReplyDeleteI absolutely love this salad. I think it is good enough for dessert, but prefer it as a salad. Then we can still have a yummy dessert too:)
ReplyDelete