This is one of those McNee family recipes that seemed to have gotten lost for a few years, but luckily it was found and now one of my family's favorites. I don't make it often enough so it is a welcomed treat at Thanksgiving. I promise to update the pictures this year. Raspberry Pretzel Salad
2 cups crushed pretzels
3 Tbsp. sugar
3/4 cup melted butter
Mix pretzels, butter and sugar. Press into a 9x13 pan. Bake at 400 degrees for 10 minutes. Cool.
1- 8 oz cream cheese
1 small can of crushed pineapple
1- 8 oz. whipped topping
Beat cream cheese and pineapple. Add whipped topping and spread over crust.
1- 6 oz. raspberry Jello
1 cup boiling water
1 (10 oz.) packages frozen raspberries, thawed
Dissolve Jello in boiling water. Stir in berries. Let stand for a few minutes until semi-set (around 10 minutes). Pour over cream cheese layer. Chill.
Cover the top with whipped topping.
Chill and enjoy!!
I would of loved to have had a picture of this salad served, but it was all gone within a couple of minutes.