Ingredients for Raspberry Jello Salad
- Pretzel Sticks
- White Sugar
- Margarine
- 8 ounces Cool Whip, thawed
- 8 ounces cream cheese, softened
- Raspberry Jell O Gelatin
- Boiling Water
- Frozen Raspberries
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How to Make Raspberry Jello Salad
- Preheat oven to 350°F (175°C). Crush pretzels in a food processor until medium-fine crumbs form.
- In a medium bowl, combine crushed pretzels, vanilla extract, and ½ cup sugar.
- Gradually add melted margarine to the pretzel mixture, mixing until evenly moistened.
- Press the mixture firmly into the bottom of a 9x13 inch baking pan.
- Bake for 10-12 minutes, or until lightly golden brown. Let cool completely.
- In a large bowl, beat together softened cream cheese and 1 cup sugar until smooth and creamy.
- Gently fold in the thawed Cool Whip until well combined.
- Spread the cream cheese mixture evenly over the cooled pretzel crust.
- In a separate bowl, dissolve raspberry gelatin in 2 cups of boiling water. Stir until completely dissolved.
- Stir in the frozen raspberries until melted and the mixture begins to thicken slightly.
- Carefully pour the raspberry jello mixture over the cream cheese layer.
- Refrigerate for at least 2 hours, or until the jello is completely set.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
271g
Fat
66g
Carbs
24g
