Raspberry Pretzel Jello Salad

Capture

I made this salad for our family Christmas Eve dinner and it was so yummy.  I got this recipe from my sweet friend, Jean.  It’s a very good recipe with a fun surprise of a sugary pretzel bottom.

Ingredients and Method:

You’ll need a 13x9x2 pan, preferably glass, but a metal one will do.

First, mix together the following:

  1. 2 cups broken pretzels
  2. 1/3 cup sugar
  3. 3/4 cup butter melted
  1. Spread this mixture out in the pan and then bake for 10 minutes in a 350 degree Farenheit oven.  Keep an eye out and don’t overbake!  Allow the mixture to cool to room temperature.
  2. Next, mix these ingredients:
    1. 1 8-oz. brick cream cheese – at room temperature
    2. 1 12-oz. container of Cool Whip – at room temperature
    3. 1 cup sugar

Beat the cream cheese until it is nice and fluffy (electric mixer suggested, medium speed), and then add the sugar.  Once mixed thoroughly, fold in the Cool Whip.  Spread this mixture on top of the cooled pretzel mixture, covering it completely.

Finally, prepare the topping mixture:

  1. 1 large box of raspberry Jell-O or similar gelatin dessert
  2. 1 1/2 cups hot water
  3. 2 large bags of frozen raspberries

Use frozen raspberries–you don’t want to thaw them.  Boil the water, dissolve the jello then added the frozen raspberries.  Stir the berries around until the raspberries are well distributed and somewhat thawed.  Refrigerate until thickened, about a minute.  When it is thick, pour it over the salad and let it set for two or three hours.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s