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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Pretzel Salad Recipe

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This recipe for Pretzel Salad is from Pam Carriker's 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:  
2 1/2 c chopped pretzels
3 T. powdered sugar
3/4 c melted butter
8 oz cream cheese
1 C. powdered sugar
8 oz. Cool Whip
l lg pkg raspberry jello
2 C. boiling water
2 (10 oz) pkg of raspberries (frozen)
Directions:
Directions:
Mix pretzels, 3 T. powdered sugar and melted butter. Spread into 13x9" pan. Bake at 350º for 10 mins. Mix cream cheese, cup of powdered sugar and Cool Whip. Spread on cooled crust. Chill. Mix jello, boiled water and frozen raspberries. Pour mixture over the cream cheese mixture and refrigerate until firm. You can substitute other fruit and different flavored jellos to make this dessert. Keep refrigerated and enjoy!!
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 mins
Personal Notes:
Personal Notes:
This is a family favorite and can be made with all light ingredients for calorie counting guest.

 

 

 

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