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Raspberry Pretzel Salad Recipe

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This recipe for Raspberry Pretzel Salad, by , is from The Cyr Family 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!

Contributor:  
Contributor:  
Ann Kasper

Category:
Category:
 

Raspberry Jello Layer


Ingredients:  
Ingredients:  
* 1 - 6oz pkg raspberry Jello
* 2 cups boiling water
* 2 - 12oz pkgs frozen raspberries

Directions:
Directions:
Add boiling water to jello, stirring until jello is dissolved, let cool for 5 minutes and stir in frozen raspberries, Pour into a lightly greased Bundt pan and refrigerate until firm.
 

Cream Cheese Mixture


Ingredients:  
Ingredients:  
* 1 8oz pkg cream cheese
* 1 9oz pkg Cool Whip
* 3/4 cup sugar

Directions:
Directions:
Mix together and spread over raspberry jello in Bundt pan and refrigerate.
 

Pretzel Layer


Ingredients:  
Ingredients:  
* 1 1/2 cups pretzel crumbs
* 1/2 cup melted butter
* 2 Tbsp sugar

Directions:
Directions:
Melt butter and add to pretzel crumbs and sugar, stirring well, spread on a cookie sheet and bake at 350* for 8 to 10 minutes. Cool. A couple hours before serving, lightly press pretzels onto cream cheese layer. I usually make the raspberry salad the day before and keep in refrigerator until serving, but I don't like to add pretzels the day before because they get soggy.

 

 

 

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