Raspberry Pretzel Salad

This year we had a rare opportunity to go home for Thanksgiving. (The 12 hour drive was killer, but worth it.)  We stayed with my parents and had Thanksgiving with my husband's family.  I was asked to bring a salad.  Since my mom was already planning on making Pretzel Salad I bought extra ingredients and we doubled the recipe.  It made it so easy.  There is a little controversy with this recipe though.  My mom got it from my aunt, who claims she got it from my mom. My mom says she had never made it before.....the story goes on. HA HA!! Either way it is a great recipe and I will just consider it a McNee family favorite. 

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.   (My mom had some huckleberries, so we mixed in a few. Yum!!)

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.. 

Check out other great recipes at Tuesdays at the Table and Tempt My Tummy Tuesday.