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Raspberry Pretzel Salad

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.
Prep Time 3 hours 30 minutes
Cook Time 5 minutes
Total Time 3 hours 35 minutes
Course Salad

Ingredients
  

Bottom Layer

  • 2 cups pretzels crushed
  • 3 tbsp sugar
  • 3/4 cup melted butter

Middle Layer

  • 1 8 oz cream cheese softened
  • 1 cup sugar
  • 1 small can crushed pineapple drained
  • 1 8 oz Cool Whip thawed in refrigerator for 3 hours

Top

  • 1 6 oz raspberry Jell-O set with 2 cups boiling water
  • 1 package frozen raspberries thawed

Instructions
 

Bottom Layer

  • Combine ingredients in a 9x13 pan. Bake at 400 degrees for 4 to 5 minutes. Let cool completely.

Middle Layer

  • Combine cream cheese, sugar and pineapple, stirring until combined. Fold in Cool Whip and put on top of cooled pretzel crust.

Top Layer

  • Combine boiling water and Jell-O, stir until Jell-O is dissolved. Add raspberries to Jell-O. Set partially and pour on cream cheese layer. Refrigerate for several hours.