Thursday, December 27, 2012

Pretzel/Raspberry Salad

This is a yummy combination of sweet and salty.

Combine and press into a 9X13 pan; 2 C. crushed pretzels, 2 Tblsp. sugar, and 3/4 C. melted butter.  Bake for 10 minutes at 350*.
Mix 1 C. sugar with 8 ounces of cream cheese.  Fold in a small carton of Cool Whip.  Spread on the pretzel mixture.
Dissolve a large blackberry jello in 2 cups of boiling water.  Add about 10 ounces of partially thawed raspberries.  Let it sit until thick and pour over the cream cheese layer. 


  1. Such a coincidence- I just made a recipe very similar to this for a church supper this week- it always disappears fast. Mine has a strawberry jello top and some crushed pineapple in the cream cheese mixture. Folks around here call it Pretzel Salad- probably about as far from what a salad should be as can be - but it sure is good.Happy New Year!

    1. Great minds think alike! I have seen it with crushed pineapple and other flavors of jello. It is delicious and is my daughters favorite! Happy New Year to you as well!!