Pretzel Jello Salad

Name: Pretzel Jello Salad Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 32
Ingredients: Spray a 9x13 pan.; Layer 1:; 2 c chopped pretzels; 3/4 c melted butter more margarine; 3 Tbsp granulated sugar; Mix together press into the bottom of the pan. Bake at 400 for 5 minutes. Let cool.; Layer 2:; 1 8oz box of cream cheese; 1 small can of crushed pineapple; 1 small container of cool whip; 1/2 c granulated sugar; Cream the cream cheese and sugar. Add pineapple and mix. Gently fold in cool whip. Put on-top of the cooled pretzels and refrigerate.; Layer 3:; 1 large box of raspberry jello; 2 8oz packages of frozen raspberries; 3 c boiling water; Mix jello and water well. Carefully stir in frozen raspberries. Let this sit in the refrigerator for 15-20 minutes (long enough for it to start solidifying but not too long. Sometimes doing this before layer 2 works. Before layer 1 is too long.); Once the cream cheese layer has chilled and the jello is chilled gently pour jello on top of the cream cheese.; Let it chill over night.; Cut into tiny pieces and serve.

(1)

Minutes to Prepare: 30
Minutes to Cook: 5

Number of Servings: 32

Ingredients

Spray a 9x13 pan.Layer 1:2 c chopped pretzels3/4 c melted butter more margarine3 Tbsp granulated sugarMix together press into the bottom of the pan. Bake at 400 for 5 minutes. Let cool.Layer 2:1 8oz box of cream cheese1 small can of crushed pineapple1 small container of cool whip1/2 c granulated sugarCream the cream cheese and sugar. Add pineapple and mix. Gently fold in cool whip. Put on-top of the cooled pretzels and refrigerate.Layer 3:1 large box of raspberry jello2 8oz packages of frozen raspberries3 c boiling waterMix jello and water well. Carefully stir in frozen raspberries. Let this sit in the refrigerator for 15-20 minutes (long enough for it to start solidifying, but not too long. Sometimes doing this before layer 2 works. Before layer 1 is too long.)Once the cream cheese layer has chilled and the jello is chilled gently pour jello on top of the cream cheese.Let it chill over night.Cut into tiny pieces and serve.

Directions

5 minutes at 400

Number of Servings: 32

Recipe submitted by SparkPeople user AOITONBO.

Servings Per Recipe: 32

Nutritional Info Amount Per Serving

Calories: 184.2
Total Fat: 10.5 g
Cholesterol: 27.4 mg
Sodium: 224.5 mg
Total Carbs: 20.8 g
Dietary Fiber: 0.5 g
Protein: 2.5 g

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