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"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

Pretzel salad Recipe

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This recipe for Pretzel salad is from The Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C butter, melted
2 C. pretzels, broken into small pieces
3 T. sugar
Preheat oven to 400. Place melted butter in bottom of a 9 x 13 in pan, place pretzel pieces on top of butter and sprinkle with sugar. Bake for 8 - 10 min. Coll.
Directions:
Directions:
First layer:
1 (8 oz.) pkg. cream cheese, softened
1 C. powdered sugar
1 (12-oz)cool whip, thawed
Cream together cream cheese, powdered sugar, and Cool Whip. Spread evenly over cooled pretzel crust in pan.

Top layer:
1 lg. (6oz.) pkg raspberry gelatin
2 (10 oz) pkgs. frozen raspberries
Dissove gelatin in 2 cups boiling wter. Stir in frozen raspberries; refrigerate until thickened. Pour raspberries gelatin on top of cream cheese mixture and refrigerate until Jello is set.

 

 

 

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