"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Raspberry (Strawberry) Pretzel Salad Recipe

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This recipe for Raspberry (Strawberry) Pretzel Salad, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Multiple Contributors
Added: Sunday, March 12, 2006



2 1/2 c pretzels
3 tbsp powdered sugar
3/4 c melted butter

Middle layer:

8 oz cream cheese
3/4 c powdered sugar
8 oz Cool Whip


2 - 3 oz raspberry/strawberry jello
1 tsp lemon juice
2 - 10 oz raspberries/strawberries
2 c boiling water

Make crust. Bake at 325 for 10 min. Cool. Beat cream cheese and powdered sugar. Fold in Cool Whip. Spread on cooled crust. Place in refrigerator. Dissolve jello in boiling water, stir till blended and let partially set. Add fruit to jello mix and spread on top of the cream cheese mixture. Place in refrigerator to set.

Contributed by Mabel Breid and Laura Breid

Number Of Servings:
Number Of Servings:




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