Saturday, July 2, 2011

Raspberry Pretzel Jello Salad

This jello is always a hit! The combo of tart raspberries, salty pretzels, and sweet middle is so yummy.

(photo coming soon!)

Crust
1/1/2 c. crushed pretzels (I put a bunch in a ziploc bag then crush them with my rolling pin)
3/4 c. melted butter
3 T. sugar

Crush pretzels and add butter and sugar. Pat into a 9x13 pan and bake at 350 for 10 minutes. Let cool before you add the other layers. You can do this part the night before if desired.

Middle
1 8 oz. cream cheese
1 c. powdered sugar
1 8 oz. tub cool whip

Blend cream cheese and powdered sugar together. Fold in cool whip. Spread on top of cooled crust.

Topping
1 large pkg. raspberry jello
2 c. water
12 oz. frozen raspberries

Boil water and mix in jello. Let cool slightly then add the frozen raspberries. This sets the jello. Pour on top of cream cheese mixture and spread around evenly. Put in fridge to set for at least an hour before serving.

5 comments:

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Dawn said...

I make a similar version using strawberries......yummy....I plan on trying the rasberries and wonder how blackberries would do?????

Dawn said...

I make a similar version using strawberries......yummy....I plan on trying the rasberries and wonder how blackberries would do?????

Ashlee said...

Blackberries may have too many large seeds but it does sound yummy! It's worth a try!

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