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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pretzel Salad Recipe

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This recipe for Pretzel Salad is from The Feather River Ward Cookbook, 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:  
Layer 1:
2 c. semi-mashed pretzels,
3 tbsp. sugar,
3/4 cube melted butter;
Layer 2:
8 oz. cream cheese,
1 c. sugar,
9 oz. cool whip;
Layer 3:
1 lg. pkg raspberry jello,
2 c. boiling water,
frozen raspberries
Directions:
Directions:
Layer 1: Mash the pretzels. Stir in 3 tbsp. sugar and the melted butter. Spread in the bottom of a 9X13 baking pan and bake at 400º for 5 minutes. Let cool.

Layer 2: Mix together the cream cheese, 1 cup sugar and the cool whip. Spread on top of cooled pretzel crust.

Layer 3: Pour boiling water in with raspberry jello. Mix well until all jello is dissolved. Stir in frozen raspberries (they help the jello set). Let jello set partially and then pour on the cream cheese layer. Refrigerate until set.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
You can mash the pretzels as little or as much as you like. I leave mine semi-mashed but have also had it where the pretzels were so fine that you could not tell they were pretzels (we originally guessed chopped nuts).

 

 

 

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