Wednesday, August 3, 2011

Raspberry Pretzel Salad

Pretzel Crust:
2 c. crushed pretzels
3/4 c. melted margarine
3 tsp. sugar
Melt butter in pan; then spread pretzels in pan then sprinkle sugar on top of pretzels. Cook at 400 degrees for 8 minutes. Cool completely.

Cream Cheese Layer:
1 c. sugar
8 oz. cream cheese softened
8 oz. cool whip
Mix together and refrigerate for 40 minutes; then add on top of cooled pretzel crust.

Jello Layer:
6 oz. jello {raspberry or you can substitute for strawberry too}
2 c. boiling water
Mix together until dissolved.

Add 12 oz. of frozen raspberries or strawberries - whichever jello you used. {I usually cut up the strawberries because they are so big}
Chill for 20 min. then pour on top of cream cheese layer. Chill for another hour or until serving.

From the kitchen of Rachel Camp

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