Raspberry Jello Salad

Name: Raspberry Jello Salad
Prep time: 15 min
Total time: 15 min
Yield: 8-10 serving(s)
Ingredients: 3 cups crushed pretzel sticks; 3 tablespoons white sugar; 3/4 cup margarine; 2 cups Cool Whip; 8 ounces cream cheese; 1 cup white sugar; 1 (1 large) box raspberry Jell-O gelatin; 2 cups boiling water; 2 (10 ounce) packages frozen raspberries (or blueberries, strawberries, blackberries...)

(2)

Recipe by Diana Adcock

Recipe posted by request. Found on the net, no name attached.

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READY IN: 15mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

3

cups crushed pretzel sticks
3

tablespoons white sugar
³⁄₄

cup margarine
2

cups Cool Whip
8

ounces cream cheese
1

cup white sugar
1

(1 large) box raspberry Jell-O gelatin
2

cups boiling water
2

(10 ounce) packages frozen raspberries (or blueberries, strawberries, blackberries...)

DIRECTIONS

Put pretzels in a food processor and pulse to medium fine.
Mix in the 3 T.
sugar.
Slowly pour in melted margarine and pulse to mix.
Press into a 9x10 inch cake pan and bake at 350 degrees for 10 minutes.
In a food processor blend together the cool whip, cream cheese, and 1 cup sugar.
Pour over crust and chill.
Dissolve the jello in the 2 cups boiling wter.
Stir in the 2 packages frozen berries and stir to melt.
Jello mixture will thicken.
Pour over cream cheese layer.
Place in the fridge until set, around 2 hours.

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