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    Raspberry Pretzel Salad

    Source of Recipe


    Recipe Introduction


    Recipe Link: http://

    List of Ingredients

    2 1/2 cups pretzels, crushed
    3/4 cup (1 1/2 sticks) unsalted butter, melted 3 tablespoons brown sugar
    1 (8 oz) container frozen whipped topping, thawed 8 oz cream cheese, at room temperature
    3/4 cup granulated sugar
    2 (6 oz each) package raspberry jello 4 cups boiling water
    10 oz fresh or frozen raspberries Fresh raspberries, for garnish


    1. Preheat oven to 400F and grease a 9x13-inch baking dish with nonstick spray.
    2. In a medium bowl, combine pretzel crumbs, brown sugar, and melted butter and mix thoroughly.
    3. Press mixture evenly into the bottom of prepared baking dish. Bake 8-10 minutes, then set aside to cool.
    4. While crust cools, make the filling:
    5. In a large bowl, beat together cream cheese and sugar with an electric mixer until smooth. Gently fold in whipped topping.
    6. Spread mixture over cooled crust, then chill until set, about 1 hour.
    7. In a clean large bowl, combine jello packets with boiling
    water and stir until dissolved. Let cool to room temperature.
    8. Top cream cheese layer with raspberries and gently pour gelatin mixture over the top. Chill until set, 2-3 hours.




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