"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Raspberry Crunch Salad - Alis' - Pretzel Jello Recipe

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This recipe for Raspberry Crunch Salad - Alis' - Pretzel Jello, by , is from The Pace Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Pace and Rebecca Pace
Added: Wednesday, March 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

2 c. crushed pretzels
3 Tbsp. sugar
1/2 c. butter, softened

Filling:

1 8 oz. pkg cream cheese, softened
1 c. sugar
1 12 oz. container Cool Whip
1 16 oz. crushed pineapple, drained

1 large box raspberry Jello (or strawberry)
3 c. boiling water
1 10 oz. pkg. frozen raspberries(or strawberries)

Directions:
Directions:
Mix first three ingredients together and press into 9" X 13" pan. Bake at 400 F. for 5 minutes. Cool.

Blend next four ingredients and spread on top of crust. Chill well.

Dissolve Jello in water. Cool before adding raspberries. Spread this over previous layer. Chill for several hours before serving.

Note: I usually use 1 1/2 pkgs of berries to cover the top better. This can be served as a dessert if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes plus chilling time
Personal Notes:
Personal Notes:
This is from my friend Alis Ritz from St. George. She is a great cook!

 

 

 

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