A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Raspberry Pretzel Salad
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- #75062
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
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
directions
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.
added by
recfoodrecipes
nutrition data
612 calories, 28 grams fat, 86 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
December 14, 2011
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.
February 3, 2008
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.