Raspberry Pretzel Salad
Perfectly sweet and just a little bit salty, this Raspberry Pretzel Salad will have your taste buds pining for more!
Servings: 24 servings
- 1 3/4 cups crushed pretzels
- 3/4 cup butter melted
- 3 tbsp sugar
- 8 oz light cream cheese
- 3/4 cup granulated sugar
- 8 oz Cool Whip 2 containers - I used lite
- 5.9 oz Raspberry Jello 1 package
- 2 cups water
- 16 oz frozen raspberries
- additional pretzels to crush for topping
Preheat oven to 350 degrees.
Mix pretzels, melted butter and sugar together.
Press into a lightly greased 9x13 baking dish and bake for 10 minutes. Let cool.
Whip cream cheese until light and fluffy.
Beat in sugar.
Stir in one 8 oz container of Cool Whip until thoroughly combined.
Spread over cooled pretzel crust.
Bring two cups of water to a boil. Dissolve Jello in water.
Stir in frozen raspberries. Let mixture become partially jellied before pouring over cream cheese mixture.
Chill until firm and set.
Top with remaining Cool Whip.
Sprinkle on crushed pretzels and serve.
Calories: 160kcal | Carbohydrates: 23g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 237mg | Potassium: 72mg | Fiber: 1g | Sugar: 11g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg