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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 1 |
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A change from the strawberry pretzel salad - and as good! (I make this gluten-free by the pretzels I choose!) Ingredients:
1 1/2 cups pretzels, crushed |
1/2 cup butter, melted |
4 tbs sugar |
8 oz cream cheese |
1 cup sugar |
2 cups cool whip |
1 lg pkg raspberry jell-o |
2 cups boiling water |
12 oz frozen raspberries |
16 oz can crushed pineapple, drained |
Directions:
1. Preheat oven 350.
2. Combine pretzels, butter and 4 TBS sugar. Press into bottom of 9x13 glass pan. Bake 10 minutes. Cool.
3. Beat cream cheese and remaining sugar until smooth. Gently fold in cool whip. Spread over pretzel layer.
4. Mix raspberry Jell-O in boiling water. Add raspberries and pineapple. Spoon over cream cheese layer. Chill.
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