This recipe comes from Teri’s sister-in-law, Linda’s daughter Hillary’s mother-in-law.  I don’t know her but I do know Linda is a very good cook.  This is a favorite recipe of all our family. There are lots of variations of this recipe, but this is the one we always use.

Pretzel Salad

 

 

Raspberry Pretzel Salad

Rating: 51

Prep Time: 3 hours, 30 minutes

Cook Time: 5 minutes

Total Time: 3 hours, 35 minutes

Serving Size: 10

Ingredients

  • Bottom Layer:
  • 2 cups pretzels, crushed
  • 3 tablespoons sugar
  • 3/4 cup melted butter
  • Middle Layer:
  • 8 oz. cream cheese, softened
  • 1 cup sugar
  • 1 small can drained crushed pineapple
  • 1 (8oz) Cool whip, thawed in refrigerator for 3 hours
  • Top:
  • 6 oz. raspberry Jello set with 2 cups boiling water
  • 1 package frozen raspberries, thawed

Instructions

  1. Bottom Layer: Combine ingredients in a 9x13 pan. Bake at 400 degrees for 4 to 5 minutes. Let cool completely.
  2. Middle Layer: Combine cream cheese, sugar and pineapple, stirring until combined. Fold in Cool Whip and put on top of cooled pretzel crust.
  3. Top: Combine boiling water and Jello, stir until jello is dissolved. Add raspberries to Jello. Set partially and pour on cream cheese layer. Refrigerate for several hours.
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Categories: Featured, Salads

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