Saturday, September 26, 2009

Raspberry Pretzel Salad

Mix and bake 5 min at 400 degrees, cool.
2 cups semi-crushed pretzels
½ cup melted butter
2 Tbs. Granulated sugar

Mix and pour over crust and let set.
8 oz. Softened cream cheese
1 cup drained crushed pineapple
1 cup cool whip
1/4 cup granulated sugar

Set partially before pouring over creamed cheese layer.
1 lg. pkg. Raspberry jello
2 cups boiling water
fresh or frozen raspberries
After dissolving the jello pour in a 10-12 oz pkg of frozen berries. Since they are frozen it doesn’t take long to set up. When it starts to set up a little pour over cream cheese layer and refrigerate. This is best served the day it is made or the pretzels go soggy.

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