RASPBERRY PRETZEL JELLO SALAD

I’m very thankful this time of year….for a lot of things! Not the least of which is this website! It fills a creative need, helps support my family, AND serves as my personal recipe “book” for all my family favorites! :-) Last week as I was making food assignments to my family for Thanksgiving dinner, it occurred to me that one of our FF’s (family favorites) wasn’t on the website yet!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 15

Total Time 30

Servings

Calories 364kcal

Author Jill Nystul

Ingredients

10 oz Cream cheese softened
12 oz Frozen raspberries thawed
2 cups pretzels crushed
5 oz butter melted
5 tablespoons granulated sugar
2 1/2 cups Cool Whip
1 1/4 cup Powdered sugar
9 oz Raspberry jello

Instructions

Mix together crushed pretzels, melted butter and granulated sugar.
Spread the mixture into the bottom of a 9x13 baking dish. Bake for 10 minutes at 350. Let cool completely.
Mix Cool Whip, powdered sugar, and cream cheese with a stand or hand mixer. It should be nice and smooth with a similar consistency to frosting.
Spread over the pretzel crust. Try to spread it so that the sides are covered with the cream layer. This will seal the pretzel crust so you won't have any jello leaking into the pretzels. Store in the fridge while you work on the jello layer.
Dissolve the 6 0z package of jello plus 1/2 the 3 oz package in 2 1/2 cups boiling water. Stir in the raspberries.
Let the mixture chill in the fridge until it just starts to set. Spread over the cream cheese layer. Let chill until completely set.

Nutrition