Raspberry Pretzel Salad
2 cups crushed pretzels
2 tablespoons sugar
1/2 cup melted butter
1 cup sugar
1 package cream cheese
1 carton (8 ounce size) nondairy whipped topping
1 package (6 ounce size) raspberry gelatin
2 cups boiling water
1 can (8 ounce size) crushed pineapple with juice
1 package frozen raspberries
Mix crushed pretzels and first measure of sugar with melted margarine. Press into a 9x13" pan and bake at 350 degrees F for about 5 minutes. Cool.
Cream together cream cheese and remaining sugar. Fold in whipped topping. Spread over pretzel crust and cool.
Dissolve raspberry gelatin in boiling water. Add crushed pineapple with juice and frozen raspberries. Chill until thick but not set.
Pour over cream cheese layer and chill until set.
612 calories, 28 grams fat, 86 grams carbohydrates, 6 grams protein per serving
ratings & reviews
Dec 14, 2011 TheGoodEater I went to Christmas party 12/6 and tried this delicious salad. It was super scrumptious! I got the recipe now and I'll surprise my guests for Christmas and New Year get together! Thank-You. Feb 3, 2008 Guest Foodie I've made this dish 3 or 4 times now. Everyone who has had has loved it! It's definitely our family's new favorite jello salad recipe.