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Kitchen drawer

Raspberry Pretzel Salad - Janette Johnson

Recipe

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Ingredients

  • 1.5 cups crushed pretzels
  • .5 cup margarine
  • 2 tsp sugar
  • 8 oz cream cheese, softened
  • .25 cup sugar
  • Large container Cool Whip
  • 6 oz pkg raspberry jello
  • 12 oz pkg frozen raspberries

Steps

  1. Melt margarine and mix with pretzels and 2 tsp sugar. Press into 9x13 pan. Bake at 350F for 10 minutes.
  2. Combine thawed Cool Whip with softened cream cheese and 1/4 cup sugar. Spread cream cheese mixture over cooled crust. Prepare jello as directed. Add frozen berries. When jello is starting to set, pour over Cool Whip layer. Refrigerate until jello is set.

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