"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

Raspberry Pretzel Salad Recipe

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

Contributor:  
Contributor:  
tracy Houston
Added: Saturday, February 5, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1-11/2 cup of crushed pretzels, 3 tbsp brown sugar,3/4 cup of melted butter, 1/2 block cream cheese (4oz), 1 cup sugar, 1 (8 oz) container of cool whip, 1 large box raspberry Jell-o, 2 cups of boiling water, 11/2 bags (14 oz each) frozen raspberries.

Directions:
Directions:
Preheat oven to 375. Crush pretzels (not to fine). Mix with sugar and melted butter. Press into bottom of 9x13 baking dish. Bake for 8 minutes. Allow to cool for 1 hour. Blend cream cheese, and cup of sugar until fluffy. Fold in cool whip. Spread over pretzel crust, and chill. Mix together Jell-o, boiling water until dissolved. Stir in frozen berries. Pour over cream cheese mixture and refrigerate until set. You can use a whole 8 oz block of cream cheese if you desire a richer filling. A 20 oz package of frozen strawberries and strawberry Jel-o can be substituted.

 

 

 

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