"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Raspberry or Strawberry Pretzel Salad Recipe

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Raspberry or Strawberry Pretzel Salad image
Kara, Tina and Lia at Lia's high school graduation


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

Tina Beauchemin
Added: Sunday, July 13, 2008


2 cups pretzels, crushed
3 T. sugar
3/4 c. butter or margarine
1, 8 oz. pkg. cream cheese
1 c. sugar
1, 12 oz. container Cool Whip
1 large pkg. raspberry or strawberry jello
1 1/2 cups boiling water
2, 10 oz. pkgs. frozen raspberries or strawberries
1 medium can crushed pineapple, undrained

Preheat oven to 400F.
1. Combine crushed pretzels, sugar and butter; add to 9 x 13 " pan and bake 7 minutes. Cool.
2. Blend and spread onto pretzel crust: cream cheese, sugar, Cool Whip.
3. Combine and spread on the Cool Whip layer: jello, frozen raspberries or strawberries and crushed pineapple with juice. Refrigerate.

Personal Notes:
Personal Notes:
Do not crush pretzels too much because when you bake it and cool it, the pretzels get too hard and it's too tough to cut.




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