(This recipe is courtesy of my mother in-law! ♥)
Linda taught me how to make this last summer and it took until now for me to try it on my own. And I cannot believe I waited so long to make this again, I forgot how delicious it was! Here’s the raspberry pretzel salad from last night:
Ingredients: (yields: 16 oz)
- 2-3 cups chopped/broken mini pretzels
- 1 cup & 3 tsp sugar
- 3/4 cup melted butter
- 8 oz cream cheese
- 1 container cool whip
- 2 (10 oz) bags of frozen raspberries(or strawberries/blueberries/cherries)
- 1 lg (6 oz) box of flavored jello (you can match the fruit you used or mix it up!)
- 2 cups water
Mix 3 tsp sugar and melted butter together and pour over pretzels on bottom of 9×13″ baking dish. Spread pretzels evenly and bake in oven at 400° for 8 minutes. Remove from oven and set aside.
With a hand mixer, beat the remaining sugar (1 cup) and cream cheese. Then stir in the cool whip and mix until fluffy.
Boil 2 cups water; add jello mix and frozen raspberries (including juice). Let sit a few minutes until it starts gel slightly.
Spread cool whip mixture evenly over pretzels. Slowly add jello/raspberry mixture on top. Cover and refrigerate until jello is set (about 2 hours). Enjoy!
