Emerson Publications

Jell-O Pretzel Salad
by Joyce Moseley Pierce

My friend, Carlie, introduced me to this salad at a church Christmas party.  It is so good!  I ate until I just about made myself sick, but I loved the blend of salt and sugar! 

Jell-O Pretzel Salad

2 c crushed pretzels (like chopped nut size)

1/2 c sugar

3/4 c melted butter

Mix and pat into 9x13 pan.  Bake 10 minutes at 350.  Cool.

Filling:

8 oz pkg cream cheese

1 c sugar

Large cool whip

Cream together and spread over cooled crust.

Topping:

1 large package raspberry Jell-O dissolved in 2 c boiling water. Stir in 1 large package frozen raspberries, partially thawed.  When nearly set pour over cheese filling.  Refrigerate until firm.

You can also use other berries and Jell-O flavors.

Send mail to joyce@emersonpublications.com with questions or comments about this web site.
Last modified: 01/01/01