"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rasberry Pretzel Salad Recipe

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This recipe for Rasberry Pretzel Salad, by , is from The Ketterhagen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Ketterhagen
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 6oz pkg rasberry jello
2 c boiling water
1 10oz pkg frozen berries
1 8oz pkg cream cheese
1/2 c sugar
1 8oz container cool whip
1/2 c margarine
2 T sugar
1 1/2 c broken pretzels

Directions:
Directions:
Dissolve jello in boiling water. Add berries. Pour into a 9x9 pan and refrigerate.
In a small bowl, beat cream cheese and 1/2 c sugar. Fold in cool whip. Spread over firm jello.
In a small pan melt margarine over med. heat. Add sugar and pretzel pieces. Stir to coat.
Spread on cookie sheet and bake at 300 for 5-10 minutes and cool. Sprinkle pretzels over jello just before serving.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Can be doubled and put in 9x13 pan. Can be made with other jello/ fruit combos. Can be made with low fat/ calorie substitutes. Can bake pretzels in toaster oven.

 

 

 

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