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Friday, October 09, 2009

Raspberry Pretzel Salad

Okay, so I have to be different and add my own flare to this common recipe. I happen to think raspberries do not get the respect they deserve. I know the 'traditional' recipe calls for strawberries, but why not live on the wild side and use RASPBERRIES?!?


1/2 cup butter
1/4 cup sugar
1 1/2 cups crushed pretzels
1 package (8 ounces) cream cheese
1 cup sugar
12 ounces whipped non-dairy topping
1 cup boiling water
1 large package raspberry gelatin
1/2 cup cold water
2 cups frozen raspberries

Preheat oven to 350-degrees. Mix first 3 ingredients together and press into 9 x 13 pan. Bake for 10 minutes. Cool. Soften cream cheese and combine with sugar and topping. Spread over cooled crust. In boiling water, dissolve gelatin. Add cold water and raspberries. Spread over cream cheese layer and refrigerate.

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