Raspberry Pretzel Salad

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2½ cups pretzels

½ cup margarine, melted

3 tablespoons sugar


1 cup sugar

8 oz package cream cheese

8 oz container Cool Whip whipped topping


6 oz raspberry Jell-o

2 cups boiling water

2 – 3 cups raspberries, can be frozen or fresh



Turn oven on bake at 350 degrees.

Crush pretzels in blender.  Just give it a few pulses, as to not completely pulverize your pretzels. You still want to have pieces that are about a half-inch long.  Pour pretzels into 9x13 pan.  Add 3 Tbl sugar and melted margarine. Mix and then press to make an even layer in the bottom of the pan. Bake for 7 minutes.


Meanwhile, beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip.  Once pretzel layer has cooled completely spread this layer over the top of the pretzels.  Be sure to completely cover the pretzels and the sides where they touch the pan.  This seals the pretzels so the red jello layer cannot leak though.


Mix Jello and boiling water and stir until Jello is dissolved.  Add raspberries and allow Jello to cool and begin to set.  Then pour over the cream cheese layer and refrigerate until completely set.