Raspberry Pretzel Salad

I made this almost on a dare: pretzels and jello?  It’s now a family favorite.  I love the combination of salty and sweet, creamy and crunchy. (from The Essential Mormon Cookbook)
3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8 oz) pkg cream cheese, room temp
1 (8 oz) tub cool whip, softened
1 cup sugar
2 cups water
1 large pkg raspberry jello
2 (10 oz) pkgs frozen raspberries or strawberries, undrained and slightly thawed
1 (15 oz) can crushed pineapple, undrained

Melt butter and pour into 9X13 pan.  Break pretzels in half and pat evenly into pan.  Bake 10 minutes at 400.  Remove from oven and cool.  In a large bowl, combine cream cheese, cool whip and sugar.  Dab on top of pretzels and spread to edges of pan .  Refridgerate 1 hour.  Bring water to a boil.  Completely dissolve gelatin in boiling water and cool in fridge until syrupy.  Add raspberries and pineapple and stir.  Pour carefully over top of cream cheese mixture.  Refrigerate overnight or until firm.

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One thought on “Raspberry Pretzel Salad

  1. bek

    my mom serves this as a dessert. This one goes under the file of “if you saw the recipie before you made it you wouldn’t make it…but once you taste it you will make it forever”. Right?

    This is good stuff. Glad to have the recipie. I love this website. I need to finish getting my summer recipies up so I can start on the fall!!

    Reply

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