Salads
Raspberry Pretzel Salad
by Grandma Stanley
Ingredients
- 2 c. crushed pretzels
- 1 (12 oz.) carton whipped topping
- 3 Tbs. sugar
- 1 (6 oz.) pkg. raspberry Jello
- ½ c. margarine, melted
- 3 c. boiling water
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (10 oz.) pkg. frozen raspberries
- 1 c. sugar
Directions
Crush pretzels with rolling pin. Mix with 3 Tbs. sugar and melted margarine. Press in bottom of 9x13 pan. Bake 5 minutes. Cool. Beat softened cream cheese and sugar till fluffy. Mix in whipped topping. Spread onto cooled pretzel crust. Dissolve jello in boiling water. Mix in frozen raspberries. Place in fridge until syrupy, then pour over cream cheese layer. Refrigerate until set. Can garnish with whipped cream if you want.