Pretzel Salad Recipe #35433
Another Great Recipe from my Brother Bill in Washngton State.
by Rhonda O
40 min | 30 min prep
SERVES 16
CRUST
- 2 1/2 cups pretzels, chopped coarsely
- 3 tablespoons powdered sugar
- 3/4 cup melted butter or margarine
FILLING
- 1 (8 ounce) package cream cheese, at room temperature
- 1/4 cup Egg Beaters egg substitute
- 1 cup powdered sugar
- 1 (9 ounce) container Cool Whip
TOPPING
- 1 (6 ounce) box raspberry Jell-O gelatin or 2 (3 ounce) boxes raspberry Jell-O gelatin
- 2 cups hot water
- 1 (12 ounce) package frozen raspberries
- CRUST- mix ingredients and spread into the bottom of a 13 x 9 inch baking pan.
- Bake at 350 for 10 minutes.
- Cool.
- FILLING- Blend together; cream cheese, egg beaters, and powered sugar.
- Fold in Cool Whip.
- Spread over cooled crust.
- Make sure it goes well into the corners to seal so topping does not run into crust.
- Chill.
- TOPPING-Mix Jello and hot water.
- Allow to thicken some.
- Add raspberries.
- Spoon on top.
- Chill until thickened.
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5 stars