This is the salad that Grandma Beth asked if it was dessert. We like it so we had it for Thanksgiving Dinner. It is one that Mom found a while ago and we've had quite a few times. Sorry no picture...hopefully you remember the salad.
Raspberry Pretzel Salad
3/4 cup butter or margarine
2 1/2 cups thin pretzel sticks
1 (8-ounce) package cream cheese
1 (8-ounce) tub Cool Whip
1 cup sugar
2 cups water
1 large package raspberry-flavored gelatin
2 (10-ounce) packages frozen raspberries or strawberries, undrained and slightly thawed
1 (15 1/4-ounce) can crushed pineapple, undrained
Melt butter and pour into a 9x13-inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees F. Remove from oven and cool.
In large bowl combine cream cheese, Cool Whip, and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.
Bring water to boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12 servings.
Recipe comes from The Essential Mormon Cookbook.
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1 comment:
I'm so glad you put this on here. It's a high demand recipe and now we all have the recipe.
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