Monday, April 13, 2009

Pretzel Salad

Bottom Layer:
2 c crushed pretzels
½ c. plus 2 T. melted margarine
3 ½ T. sugar

Middle layer:
8 oz. Cream cheese, softened
8 oz. Cool whip
½ c. sugar

Top layer:
1 6 oz. Pkg. Raspberry jello
2 c. boiling water
2 (10-12oz) pkgs. Frozen raspberries w/ syrup

Mix pretzels, margarine and sugar; press into 9x13 pan. Bake at 400 for 8 minutes. Cool.
Mix cream cheese and sugar together. Gently fold in Cool Whip. Spread on top of cooled pretzel layer.
Mix jello with boiling water. Add frozen raspberries and stir until thickened. Spread on top of cheese layer. Chill until set.

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