"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pretzel Salad Recipe

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

Becky McKenzie
Added: Wednesday, August 17, 2005


2 c. crushed pretzels
3/4 c. butter, melted
3 tbsp sugar
8 oz pkg. cream cheese, softened
1 c. sugar
2 c. Cool Whip, thawed
6 oz rasperry gelatin
2 c. boiling water
2 pkg. (10 oz each) frozen raspberries

Mix pretzels, butter and sugar. Press into 9 x 13 inch dish.

Bake at 400 F for 15 to 18 minutes. Cool.

Beat cream cheese with sugar. Add Cool Whip and mix well. Spread over cooled pretzel crust being careful to completely cover all pretzels.

Dissolve gelatin in water. Stir in raspberries until thawed. Chill until almost set. Pour over cream cheese layer. Refrigerate until firm.

For variation, substitute strawberry gelatin and frozen strawberries.




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