Raspberry Pretzel Salad
Ingredients
The crust
-
2
cups
crushed pretzels
-
¾
cup
melted butter
-
3
tablespoons
granulated sugar
The filling
-
1
package (8 ounces)
softened cream cheese
-
1
cup
granulated sugar
-
2
cups
thawed whipped topping
-
2
packages (3 ounces)
raspberry gelatin
-
2
cups
boiling water
-
32
ounces
frozen raspberries
-
to taste
whipped topping for garnish
-
to taste
uncrushed pretzels for garnish
Instructions
- Preheat the oven to 350 degrees.
- In a bowl, combine crushed pretzels, melted butter, and sugar, then press into a 9x13 inch baking dish.
- Bake for 10 minutes and let cool to room temperature.
- In another bowl, beat cream cheese and sugar until smooth, then mix in whipped topping.
- Spread the cream cheese mixture over the cooled pretzel crust and refrigerate for at least 30 minutes.
- Dissolve gelatin in boiling water, then stir in frozen raspberries and chill until partially set.
- Pour the gelatin mixture over the cream cheese layer and chill until firm, about 4 to 6 hours.
- Garnish with additional whipped topping and pretzels if desired.
Nutrition Facts (estimated)
Servings
12
Calories
297
Total fat
14g
Total carbohydrates
42g
Total protein
3g
Sodium
283mg
Cholesterol
31mg
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