Zutaten für Raspberry And Cream Salad
- Raspberry Gelatin Powder
- Boiling Water
- 1 (12 ounce) can Solo brand raspberry pie filling
- 1/4 cup granulated sugar
- 8 ounces softened cream cheese
- Whipped Topping
- 1 ½ cups crushed pretzels
- Walnuts
- Margarine
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Zubereitung von Raspberry And Cream Salad
- Prepare the pretzel crust: Crush 1 ½ cups of pretzels into fine crumbs. Combine the crumbs with 6 tablespoons (3 ounces) melted butter and 1/4 cup granulated sugar. Press the mixture firmly into the bottom of a 9x13 inch baking dish.
- Make the cream cheese layer: In a large bowl, beat together 8 ounces of softened cream cheese with 1/2 cup powdered sugar until smooth and creamy. Add 1 teaspoon vanilla extract and beat until well combined. Gradually add 1 cup of whipped cream, folding gently until just combined.
- Assemble the salad: Spread the cream cheese mixture evenly over the pretzel crust. Pour the 12-ounce can of Solo brand raspberry pie filling over the cream cheese layer. Refrigerate for at least 3 hours, or preferably overnight, to allow the salad to set completely.
- Serve chilled and enjoy! Garnish with additional whipped cream or a sprinkle of pretzels if desired.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
124g
Fat
32g
Carbs
17g