Raspberry Pretzel Salad - Janette Johnson
Recipe
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Ingredients
- 1.50.1 cups crushed pretzels
- .50.0333333333333 cup margarine
- 20.133333333333 tsp sugar
- 80.533333333333 oz cream cheese, softened
- .250.0166666666667 cup sugar
- Large container Cool Whip
- 60.4 oz pkg raspberry jello
- 120.8 oz pkg frozen raspberries
Steps
- Melt margarine and mix with pretzels and 2 tsp sugar. Press into 9x13 pan. Bake at 350F for 10 minutes.
- 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.