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Raspberry Pretzel Salad Recipe

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

Contributor:  
Contributor:  
Linda Stevens
Added: Friday, January 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups crushed pretzels (low salt)
3 tbsp + 1 cup sugar, divided
1 cup melted butter or margarine
8 oz. cream cheese
12 oz. Cool Whip
1 large pkg. raspberry jello
2 cups boiling water
2 pkg (10 oz. each) frozen raspberries, thawed

Directions:
Directions:
Mix together pretzels, 3 tbsp sugar and melted butter. Press into a buttered 13x9 inch pan. Bake at 400 for 8 minutes. Let cool.
Meanwhile, beat cream cheese and 1 cup sugar then add cool whip. Spread on the baked and cooled crust.
Mix jello with boiling water, stir until dissolved. Add raspberries. Let mixture gel slightly and then spread over cream cheese mixture. Refrigerate until set. Optional: Add cool whip to top before serving. Cut into to squares using a sharp knife.

 

 

 

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