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Rasberry Pretzel Salad

A sweet and fruity dessert.
Course: Dessert
Cuisine: American

Ingredients

  • Topping:
  • •1 box 8-serving size Jell-O™ raspberry-flavored gelatin
  • •2 cups boiling water
  • Crust:
  • •3 cups mini pretzels crushed
  • •3/4 cup butter melted
  • •3 tablespoons sugar
  • Filling:
  • •1 package 8 oz cream cheese, softened
  • •1 cup sugar
  • •1 teaspoon vanilla
  • •1 container 8 oz Cool Whip frozen whipped topping, thawed
  • •1 container fresh raspberries

Instructions

  • Directions:
  • In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
  • Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
  • In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
  • Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.