Sep 20, 2010

Raspberry Pretzel Salad

This is more of a dessert than a salad. I just made it for my little family and put it in a 8X8 pan. We still have left overs. It is kind of rich, so you'll want to cut the finished product into small pieces.

1 1/2 C. pretzels, crushed (I put them in a ziplock baggy and roll with a rolling  pin until desired consistency).
1/2 C. pecans or walnuts, chopped
1/4 C. butter, softened
1 tsp. powdered sugar
4 oz. cream cheese, softened
4 oz cool whip
1/4 C. powdered sugar
1 sml pkg. raspberry jello (I used strawberry)
1 C. water, boiling hot
2 C. frozen raspberries

Mix pretzels, nuts, butter & 1 tsp. powdered sugar together in a bowl. Press into 8X8 inch pan. Cook in a 350 degree oven for 10 minutes. Cool completely.
Mix cream cheese, cool whip, 1/4 C. & powdered sugar together in a bowl. Pour over crust.
Dissolve jello in water and mix well. Add raspberries and stir for about 1 minute. Pour gently over cream cheese. Chill for a couple of hours, can also freeze.

I love this recipe, because it mixes salty with sweet.

Recipe by: Becky

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