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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pretzel Salad Recipe

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This recipe for Pretzel Salad is from The Original Brenteson Buffet plus more from the Jacobsens, 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:
 

Crust
Ingredients:  
Ingredients:  
2 c. crushed pretzels
3/4 c. melted butter
3 tsp.sugar
Directions:
Directions:
 

Filling
Ingredients:  
Ingredients:  
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 med. ctn. Cool Whip
Directions:
Directions:
 

Top Layer
Ingredients:  
Ingredients:  
1 (6 oz.) pkg. raspberry Jello
2 (8 oz.) pkg. frozen raspberries
2 c. boiling water
Directions:
Directions:
Crust: Mix crushed pretzels. butter and sugar into a 9x13-inch baking dish. Bake at 375° for 10 minutes. Cool.
Filling: Mix cream cheese well with sugar. Fold in Cool Whip. Spread on cooled crust.
Top Layer: Mix Jello with boiling water. Add frozen raspberries. Let stand 10 minutes. Jello should start to set up. Pour on top of cream mixture and refrigerate.
Personal Notes:
Personal Notes:
Tina's recipe calls for strawberry jello and strawberries, and 3 c. of boiling water. It also calls for baking the crust at 350º instead of 375º.

 

 

 

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