(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:

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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!