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Raspberry Pretzel Salad

COOK MODE

Ingredients

Pretzel Crust

  • 2 cups Pretzels — crushed
  • 1/2 cup Sugar
  • 1/2 cup butter — melted

Cream Cheese Layer

  • 1 cup Sugar
  • 1 8 oz cool whip
  • 1 8 oz cream cheese — softened

Jello Layer

  • 2 3 oz Raspberry Jello
  • 2 cups boiling water
  • 2 8-10 oz Packages of Frozen Raspberries
  • 1 cup cold water

Instructions

Crust Layer

  • Mix together sugar, butter and pretzels. Press into a 9×13 glass pan. Bake 350F for 10 min. Cool!

Cream cheese layer

  • Mix together cream cheese and sugar. Beat till smooth. Add Cool Whip. Mix well.
    Spread on cooled crust.
    Place in fridge for 30 min+ till set.

Jello Layer

  • Dissolve jello in boiling water.
    Add 1 cup ICE COLD WATER. Add frozen raspberries and stir till jello starts to thicken.
    Spread on CREAM CHEESE LAYER!
    Set in Refrigerator for 2 hours!
    Enjoy!
    A Holiday Favorite!
    Christmas, Thanksgiving and EASTER!

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