FeaturedRECIPESWorldly Faves
Raspberry Pretzel Salad
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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.
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
- Bottom Layer: Combine ingredients in a 9×13 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: 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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