Sunday, November 23, 2014

Thanksgiving Faves- Raspberry Pretzel Salad

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
Crust:
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.
1st Layer
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.

2nd Layer
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.  
3rd Layer
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.  

*Note: Strawberries also work great.


Happy Thanksgiving!

1 comment:

  1. Good grief, that stuff is beyond delicious! Thanks for reminding me of the recipe. I haven't made it in a long time. Great season to bring it back!

    ReplyDelete

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