"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Rasberry Pretzel Salad Recipe

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

Contributor:  
Contributor:  
Betsy curry
Added: Sunday, July 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 c. crushed mini pretzels
3/4 c. sugar
1/4 c. butter or margarine, melted
Filling:
1 - 8 oz. package cream cheese, softened
1 tsp. vanilla
5 T. sugar
1 - 8 oz. container frozen whipped topping, thawed
1 - 6 oz. package raspberry jello
2 c. boiling water
1 - 8 to 10 oz. package frozen raspberries
Topping:
1 - 16 oz. sour cream
1/4 c. sugar
1/4 c. chopped pecans (optional)

Directions:
Directions:
Combine pretzels, sugar and melted butter. Press into a greased 9 x 13 glass pan. Mixture will be crumbly. Bake at 350 for 15 minutes. Cool completely. Stir together jello and boiling water until dissolved. Add raspberries. Chill until partially set, about one hour. In another bowl beat softened cream cheese, sugar and vanilla at low speed until sugar dissolves. Fold in whipped topping. Carefully spread over pretzel layer. Spread jello/raspberry mixture over this layer. Chill 8 hours or until set. Stir together sour cream and sugar. Spread over jello layer. Sprinkle with chopped pecans if desired. You may substitute frozen strawberries with strawberry jello. This salad is always a big hit at pot lucks!

 

 

 

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