Here is the raspberry pretzel salad that I made for dinner this week. It turned out well and we all enjoyed eating it for several days. I have made this before, but couldn’t find my recipe, and then this new cookbook arrived in the mail from Gooseberry Patch and it just happened to have the recipe in it!
This salad is also delicious made with strawberries, but I am such a raspberry lover, that this is my favorite way to make it. Here is the recipe –
2 Cups pretzels, coarsely crushed
3/4 Cup margarine or butter, melted
1 Cup plus 4 Tablespoons sugar, divided
8-oz. package cream cheese, softened
8-oz. carton whipped topping
6-oz. package raspberry or strawberry gelatin
2 Cups boiling water
2-10 oz. packages frozen raspberries or strawberries
Mix pretzels, margarine or butter, and 4 Tablespoons of sugar together. Spread into a greased 13 x 9 pan and bake at 400 degrees for 6 minutes. Allow to cool.
Combine cream cheese and remaining sugar; fold in whipped topping and spread over cooled pretzel mixture.
Dissolve gelatin in 2 Cups of boiling water in a separate bowl; stir in raspberries (or strawberries) until berries start to separate and gelatin starts to thicken. Pour over cheese mixture; refrigerate until set.
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