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Christy Bollard's Pretzel Jello Salad Recipe

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This recipe for Christy Bollard's Pretzel Jello Salad is from Calder Cuisine, 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:  
2 c. crushed pretzels
3 T. sugar
1/2 cup (1 cube) butter, melted
1 8 oz. package cream cheese, softened
1 c. sugar
1 12 oz. carton Cool Whip
1 6 oz. package raspberry gelatin
3 c. boiling water
1 10 oz. package frozen raspberries
Directions:
Directions:
Preheat oven to 400 degrees. Crush pretzels with a rolling pin and combine with sugar and melted butter. Press pretzel mixture into the bottom of a 9x13 pan to form crust. Bake 5 minutes and let cool. Beat cream cheese and sugar until fluffly. Fold in Cool Whip. Spread over cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Refrigerate gelatin until thickened and syrupy. Pour over cream cheese layer. Refrigerate until set. Cut into squares to serve and garnish with whip cream if desired.

 

 

 

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