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Raspberry Pretzel Salad

Is it Salad or Dessert? It's so good, it could be both!!
Course: Salad
Cuisine: American
Servings: 12

Ingredients

PRETZEL CRUST:

  • 1 1/2 c. crushed pretzels
  • 3/4 c. butter or margarine melted
  • 3 T. granulated sugar

CREAM FILLING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 c. confectioner's sugar
  • 1 (8 oz.) tub Cool Whip

RASPBERRY TOPPING:

  • 1 (6 oz.) pkg. raspberry flavored Jell-O
  • 2 c. boiling hot water
  • 1 (12 oz.) pkg. frozen raspberries

Instructions

  • PRETZEL CRUST: Preheat oven to 350 degrees. Place pretzels in a 1-gallon size re-sealable bag and crush with a rolling pin. Add melted butter and sugar to the bag, re-seal and mix well. Pat mixture into a 9 x 13-inch baking dish and bake for 10 minutes. Let cool before adding the other layers.
  • CREAM FILLING: In a large bowl, beat cream cheese and confectioners' sugar, until smooth. Gently fold in Cool Whip until well combined. Spread evenly over the top of cooled crust, sealing the edges.
  • RASPBERRY TOPPING: In a saucepan, bring water to a boil, remove from heat, and whisk in Jell-O until dissolved. Set aside to cool slightly (about 10-15 minutes) then quickly stir in frozen raspberries, immediately pour over top of cream cheese filling, and spread evenly. Place in the refrigerator and allow Jell-O to set up completely.
  • Slice into squares and serve with a spatula.