Thursday, August 13, 2009

Raspberry Pretzel Jello Salad

My cute little 9 year old daughter made this one entirely by herself.  She's learning to follow directions, and did pretty good, except this sure tasted salty.  I'm not sure what she did.

1 1/2 c. crushed pretzels (or half pretzels half graham crackers--which is what we prefer)
1 c. sugar, divided
1 cube margarine, melted
1 8 oz. cube cream cheese (softened)
1 8 oz. tub cool whip
1 large 6 oz. box raspberry jello
2 c. boiling water
1 bag frozen raspberries


1 1/2 c. crushed pretzels (like I mentioned, I like to do half graham crackers here)
1/2 c. sugar
1/2 c (1 cube) margarine, melted
Combine above ingredients and press into a 9 x 13 pan. Bake 350 for 8 minutes, then allow to cool.


8 oz. cream cheese, softened
1/2 c. sugar
8 oz. cool whip

Blend together, spread on crust, and refrigerate.

Raspberry Topping:

6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Combine jello and water until dissolved, add raspberries and stir. Pour over cream filling and refrigerate.

1 comment:

  1. This is one of my favorite desserts! My family does it with strawberries!


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