Raspberry Pretzel Jello Salad
By: Barcelona Bites
Published: Thursday, September 23, 2010 - 1:11pm

Ingredients




2 cups of crushed pretzels
3/4 cup (180 g) melted butter
1 package of raspberry (or strawberry or cherry) 1 cup plus 2 ½ tablespoons (240 g) sugar
1 package cream cheese
1 cup cool whip (if you're European and don't know what I'm talking about, I suppose you could substitute whipped 
1 16 oz (450 g) bag of frozen raspberries
1 small can of crushed pineapple (of course!)

Preparation

1 Combine the crushed pretzels, melted butter and 2 1/2 tablespoons (40g) of the sugar. Spread over the bottom of a 9"x 13" pan and bake at 400 degrees (220 C) for 10 minutes. Remove from oven. 2 Mix the rest of the sugar with the cream cheese and cool whip. Spread it over the pretzel layer and then refridgerate until cool. 3 Dissolve jello in 2 cups of boiling water. Add the raspberries and pineapple and then put in the fridge until the mixture is of a syrupy consistency. 4 Pour the jello mixture over the cream cheese mixture and then chill in fridge until jello is completely set.

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