Tasty Tuesday: Raspberry Pretzel Salad

Yep, it is the kind of “salad” that anyone who dislikes green stuff might like, but that’s what it is called.  I actually pulled this off the top of a generic brand tub of whipped topping. It is delicious and a great idea for a summer barbecue or potluck. It does take refrigerator time so keep that in mind.

What you need:

1 and a half cups crushed pretzels

1 and a quarter cups sugar                                              

One half cup melted butter

2 – 8 oz pkgs cream cheese, softened

1 – 8 oz container Lite Whipped Topping, thawed

2 cups boiling water

1 -12 oz pkg frozen raspberries

1 – 6 0z box of raspberry Jell-O

Start by combining the pretzels,  a quarter cup of the sugar and the butter.  Press mixture into a 13 x 9  inch baking pan and bake at 350 for 10 minutes. Make sure to cool completely.

Next, combine cream cheese and remaining sugar, mixing with an electric mixer until smooth. Continue mixing gently as you add the whipped topping. Spread over cooled pretzel crust and refrigerate, covered, until firm…about 30 minutes.

Mix the gelatin with boiling water and set aside. Sprinkle frozen raspberries over the cream cheese mixture and pour the gelatin evenly over the top. Refrigerate, covered until set -about 2 hours.

It makes for a really tasty desert  salad.

I really like the pretzel crust. Pressing that same mixture into a pie dish and adding other fillings will be fun to try. Or even using other gelatin on the top of this recipe would work. Like lime… then it really will be green!