Tuesday, June 19, 2012

Raspberry Pretzel Salad

Crust
2 C crushed pretzels
1 C melted butter
4 T sugar

Mix all the above and pat into a 13 x 9 baking dish. Bake at 350 for 10 minutes. Let cool completely before adding other toppings.

Middle Cream
8 oz softened cream cheese
1 C powdered sugar
8 oz cool whip

Blend cream cheese and powdered sugar together. Fold in cool whip. Spread over cooled crust.

Jello Fruit Topping
1 large package of raspberry jello (can use strawberry also)
2 C boiling water
12 oz frozen raspberries (can use strawberries also)

Mix jello and water. Let cool slightly and then add frozen raspberries. Pour over top of Cream Middle and spread evenly. Chill AT LEAST 1 hour before serving.


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