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.
Jello Pretzel Salad
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- #18643
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 1/2 cups pretzels, coarsely chopped
3/4 cup butter, melted
3 teaspoons powdered sugar
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip
1 teaspoon lemon juice
1 package raspberry gelatin powder
16 ounces frozen raspberries
directions
Mix pretzels, butter, and sugar; spread in a 9x13 inch pan. Bake at 325 degrees F for 10 minutes. Allow to cool.
Combine the cream cheese and powdered sugar together in a bowl. Fold in Cool Whip and chill. Combine lemon juice and 2 cups boiling water. Stir in the gelatin to dissolve. Add frozen raspberries. Let the mixture gel at room temperature until thick, but not completely set. Spread over the cream cheese layer. Refrigerate until gelatin is completely set.
added by
supersalad
nutrition data
348 calories, 16 grams fat, 47 grams carbohydrates, 5 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
February 21, 2009
While found this recipe delicious, for a novice cook, the directions were confusing and inadequate. One had to guess that since you use 2 c of water for the gelatin, it requires a 6 oz. package. No indication of how much jello to use is in the recipe. Assembly of the salad is not clear.