Friday, August 9, 2013

Food Friday - Raspberry Pretzal Salad

Raspberry Pretzel Salad
adapted from Natasha's Kitchen

I love the traditional Strawberry Pretzel salad but raspberries are actually my favorite fruit so when I saw this version I had to try it.  Overall, it is just as good as the original version in flavor but it is a nice change from the typical salad. 

  • 6 oz package Raspberry Jell-O
  • 2 cups boiling water
  • 2 cups pretzels
  • ¼ cup sugar
  • 1 stick butter
  • 1 (8oz) package cream cheese – softened
  • 1 (8oz) package Cool Whip – thawed
  • 1 cup sugar
  • 1 bag frozen raspberries – thawed in refrigerator
Pre-heat oven to 350°F.
  1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
  2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.
  3. Melt 1 stick of  butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
  4. Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
  5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 1 cup sugar on medium/low speed until well-combined.
  6. Next, stir in Cool Whip using a spatula and mix until well combined.
  7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.
  8. Place  raspberries evenly on top of the cream filling..
  9. Pour Jell-O over raspberries and refrigerate until jello is set.