"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Pretzel Salad Recipe

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

Contributor:  
Contributor:  
Georgette Costantini-Tom's daughter
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
FIRST LAYER:
2 c. crushed, unsalted pretzels
3/4 c. melted butter
3 tsp. sugar
SECOND LAYER:
8 oz cream cheese
1 large container cool whip
1 c. sugar
THIRD LAYER:
1 large package raspberry jell-o
2 c. boiling water
2 packages frozen raspberries (10 oz each)

Directions:
Directions:
For first layer, mix ingredients and press into greased 9 X 13 pan. Bake at 400 for 8 minutes. Remove immediately. Let cool
For second layer, cream the sugar and the cheese. Fold in the cool whip; mix well. Spread over first layer.
For third layer, dissolve jello-o in boiling water. Add frozen raspberries and let thicken. Spread on second layer and refrigerate.

Personal Notes:
Personal Notes:
We have this for family summer picnics and at Christmas dinner.

 

 

 

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