My younger sister sent me a recipe and I just had to share it. She said it’s an old recipe and had made the rounds in the Midwest about 10 years ago. I had never heard of it. Maybe you haven’t, either.
Pretzel Jell-O Salad
1. Spray or butter a 9 x 13 pan (you could cut recipe in half for an 8 x 8 size)
2 CUPS CRUSHED PRETZELS (crush to the size of chopped pecans)
3/4 cup of melted butter or margarine
2 Tbsp. sugar
Blend together, press into bottom of pan. Bake at 350 for 10 minutes.
2. Cream together:
8 oz. cream cheese (room temp)
1 c. sugar
8 oz. Cool Whip (room temp)
Spread on top of cooled crust. Put into freezer for an hour.
3. 2 small or 1 large package of Raspberry
TWO 12 oz. packages of frozen raspberries
2 cups boiling water
Mix Jell-O with boiling water. Mix in raspberries.
Chill a little until sort of set.
Spoon over cheese layer and refrigerate for at least 3 hours.
You can use any kind of pretzels you have on hand. I used the skinny stick ones. But, twisted or rods will do fine.