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Raspberry Pretzel Salad Raspberry Pretzel Salad

3/4 cup butter, melted
2 cups crushed pretzels (usually called 'thins'; I do this in a food processor until crushed but NOT until it is a powder.)
3 tablespoons sugar

Mix together and pat into a 9x13" Pyrex baking dish. Bake at 400° F for 8 minutes. Cool.

Then mix the following until well blended and sugar is no longer grainy:

8 oz. brick of cream cheese
1 cup sugar

Fold in 2 cups Cool Whip, and pour/spread over the cooled pretzel crust.

Note: you can use light cream cheese and Cool Whip Lite just dandy in this part. Also, don't throw all three ingredients in the bowl and whip the **** out of it. I have tasted it when prepared that way, and it tastes horrible! (Like butter in the middle, where a light center should be.)

Then combine the following:

3 oz. box raspberry jello
2 cups boiling water
2-10 oz. pkgs. frozen raspberries

Mix jello with boiling water. Cool. Add berries and let set until slightly thickened. Pour over above mixture. Refrigerate overnight or until set.

Submitted by sooz

Vegetables, Side Dishes & Salads

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