Desserts
Raspberry Pretzel Salad
Description
Easy enough for weeknights and pretty enough for the potluck, this raspberry twist on our Strawberry-Pretzel Salad is irresistible.
Ingredients:
- Topping
- 1 box (8-serving size) Jell-O™ raspberry-flavored gelatin
- 2 cups boiling water
- Crust
- 3 cups mini pretzels, crushed
- 3/4 cup butter, melted
- 3 tablespoons sugar
- Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 10 oz raspberries, fresh or frozen unsweetened
Directions:
- In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
- Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
- In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
- Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
