Thursday, September 18, 2008

Raspberry Pretzel Salad


A family favorite from the Hartung Family. I also found this one in my Grandma Ludy Maltzen's recipe box. It's just scrumptious!

6 oz Raspberry Jello
2 c Boiling Water
20 oz Raspberries
8 oz Cream Cheese
12 oz Cool Whip
1 c Sugar
2 c Crushed Pretzels (regular or Gluten Free)
¾ c Butter
2 tsp Sugar


  1. Put bundt pan in freezer before using.

  2. Mix jello with boiling water. Add raspberries. Grease bundt cake pan and pour in mixture. Refrigerate until gelled.

  3. Mix cream cheese, cool whip and sugar. Whip together. Pour over jello and refrigerate until next step is ready.

  4. Mix crushed pretzels, butter and sugar. Bake at 350* for 8 min. Cool. Then press into cream cheese layer. Regrigerate until ready to serve.

  5. Before serving, set in warm water and loosen with knife on edges. Put serving plate on top, then jiggle loose onto plate.
H/T Picture found at Recipe Tips

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