Wednesday, November 24, 2010

Pretzel Salad

Stephanie Reece

Whenever I tell anyone about this dish I get very strange looks...very, very strange looks!  I used to turn my nose to it too...until I got the nerve to make it one day...and I am glad I did!!  Its really, very good.  So, just build up the nerve to try this.  You wont be sorry!!

Bottom layer:
2C crushed pretzels
3T Sugar
3/4C melted butter

Middle layer:
1C Sugar
1 sm can of crushed pineapple, drained
8 oz pkg of cream cheese, softened
1 tub of cool whip

Top layer:
2- 3oz pkg of Raspberry jello
1pkg frozen raspberries

Directions: (This is built in layers)
*Combine crushed pretzels, sugar, and melted butter in bowl.  Mix to combine.  Spread out into a 9x13 in. baking pan.  Bake at 400* for 5-7 min.  Careful not to let the pretzels/butter mixture burn! Set aside to cool.
Next, combine the sugar, crushed pineapple and cream cheese in bowl and mix with beaters until combined.  Gently fold in tub of cool whip and spread on top of cooled pretzel mixture. Cover and place in refrigerator. 
Meanwhile, combine raspberry gelatin with 2 C boiling water and stir until dissolved.  Add frozen raspberries.  Stir to combine and refrigerate for approx 20-25 min or until gelatin is partially set.  Remove from fridge and spread gelatin mixture on top of cool whip/cream cheese mixture.  Cover and refrigerate for at least 1 hr or until top layer is fully set.

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