Pretzel Jello Salad

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Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of Pretzel Jello Salad calories by ingredient
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Number of Servings: 32


    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.


5 minutes at 400

Number of Servings: 32

Recipe submitted by SparkPeople user AOITONBO.

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