"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pretzel Fruit Salad Recipe

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This recipe for Pretzel Fruit Salad, by , is from The Jensen 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!

Jen Bradshaw


2 T. sugar
6 T. butter
1 c. crushed pretzels
c. sugar
4 ounces cream cheese, softened
4 ounces whipped cream
1 package (6 ounces) raspberry Jell-O
1 c. boiling water
1 package (10 ounces) frozen raspberries, slightly thawed

1. In a small saucepan, cook the first sugar with the butter until dissolved. Stir into pretzels, and pat into a deep 9 x 9 pan. Bake at 350 for 7 to 9 minutes. Let stand on counter to cool.
2. When pretzel mix is cool, cream the second sugar with the cream cheese in a medium-size mixing bowl. Fold in the whipped cream and spread over pretzel mix. Refrigerate.
3. In a separate bowl, stir together the Jell-O and the boiling water until dissolved. Add raspberries, mix well and refrigerate until set (about 4 hours).
4. Just before serving, spoon the Jell-O on top of the cream cheese mix. Top with extra whipped cream and a few whole raspberries for garnish, if desired.




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