"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pretzel Salad Recipe

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

Contributor:  
Contributor:  
Audrey & Danny Powers
Added: Thursday, April 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup of sugar
1/2 cup butter
1 - 1/2 cup chopped pretzels
8 oz cream cheese
8 oz cool whip
1/2 cup sugar

Directions:
Directions:
Step 1
1/2 cup of sugar
1/2 cup butter
1 - 1/2 cup chopped pretzels
Cream sugar and butter add chopped pretzels. Press into a 9x13 greased baking dish. Bake at 350 for 6 minutes.

Step 2
8 oz cream cheese
8 oz cool whip
1/2 cup sugar
Middle layer - Cream sugar and cream cheese. Fold in cool whip. Spread on top of pretzel crust. Let set 1/2 hour in refrigerator.

Step 3
6 oz of raspberry jello
1 - 1/2 cup boiling water
1 - 1/2 cup cold water
1 pint raspberries
Cool until syrupy-like. Pour over cream cheese layer. Let stand till cool and pour over cream cheese layer. Refrigerate 4 hours till firm.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This dessert is a delightful treat. Always a big hit. Be prepared with the recipe in hand when sharing at a gathering. ENJOY :-)

 

 

 

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