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Raspberry Pretzel Jello Salad Recipe

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This recipe for Raspberry Pretzel Jello Salad is from What's Cooking at Brewer Island Elementary School, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C. butter pretzels, crushed
3/4 C. butter or margarine, melted
3 T. sugar
1 small container Lite Cool Whip, thawed
8 oz. package cream cheese, softened
1 large box of raspberry jello
1 package of frozen raspberries
Directions:
Directions:
Mix crushed pretzels with butter and press into a 9x13 casserole dish. Bake at 400º F for 8 min. Cool. Beat Cool Whip, 3/4 C. of sugar and cream cheese in a bowl. When smooth, carefully spread on the pretzel crust. Freeze. Mix jello with 2 cups of boiling water. When jello dissolves, add raspberries and continue mixing until they are thawed. Cool for 10 min. Carefully pour jello mixture on top of the cream mix and make sure raspberries are spread out. Freeze the dish. Defrost 3 hours before serving.
Garnish with fresh raspberries and whipped cream, and top with mint leaves...... Enjoy !

 

 

 

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