Thursday, February 19, 2015


I love raspberries and I love pretzels so this, to me, is a perfect salad.

1¾ cup crushed pretzels
¾ cup butter, melted
3 Tbls sugar
8 oz light cream cheese
¾ cup granulated sugar
2 8 oz containers Cool Whip (I used lite)
1 5.9 oz package Raspberry Jello
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.

Note: Now that I am diabetic I make the following changes for a diabetic-friendly salad:
  • substitute Splenda granulated for the sugar
  • Use sugar-free Cool Whip
  • Use sugar-free raspberry jello
  • Be sure raspberries are frozen without any sugar

Note: This is a recipe I got from Recipe Lion years ago.

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