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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Raspberry Pretzel Salad Recipe

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This recipe for Raspberry Pretzel Salad is from The Penrod 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:  
1-11/2 cup of crushed pretzels, 3 tbsp brown sugar,3/4 cup of melted butter, 1/2 block cream cheese (4oz), 1 cup sugar, 1 (8 oz) container of cool whip, 1 large box raspberry Jell-o, 2 cups of boiling water, 11/2 bags (14 oz each) frozen raspberries.
Directions:
Directions:
Preheat oven to 375. Crush pretzels (not to fine). Mix with sugar and melted butter. Press into bottom of 9x13 baking dish. Bake for 8 minutes. Allow to cool for 1 hour. Blend cream cheese, and cup of sugar until fluffy. Fold in cool whip. Spread over pretzel crust, and chill. Mix together Jell-o, boiling water until dissolved. Stir in frozen berries. Pour over cream cheese mixture and refrigerate until set. You can use a whole 8 oz block of cream cheese if you desire a richer filling. A 20 oz package of frozen strawberries and strawberry Jel-o can be substituted.

 

 

 

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