"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pretzel Jello Salad Recipe

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This recipe for Pretzel Jello Salad, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheri McManus
Added: Monday, March 30, 2009


2 1/2 c. chopped pretzels
3/4 c. margarine
3 T. brown sugar
1 c. sugar
8 oz. cream cheese
8 oz. carton Cool Whip
1 large (6oz.) raspberry jello
2 c. boiling water
1 pkg. raspberries

Blend pretzels, margarine, and brown sugar with pastry cutter or hands. Spread evenly in lightly buttered 9 x 13 pan. Bake at 350 for 10 min. Cool

Cream together sugar and cream cheese. Mix in Cool Whip. Spread on pretzel crust making sure to seal edges. Chill.

Mix raspberry jello, water and raspberries. Cool slightly.
Pour over Cool Whip and refrigerate.




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