Pretzel Salad
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 1 cup pretzels, crushed |
| 1/2 cup sugar |
| 1/2 cup butter |
| 9 ounces cream cheese, softened |
| 1/2 cup powdered sugar |
| 9 ounces Cool Whip |
| 1 large raspberry Jello |
| 2 cup hot water |
| 2 cup cold water |
| 1 24 ounce pkg frozen raspberries |
| 2 cups drained crushed pineapple |
Pretzel Salad Directions
- Mix crushed pretzel, sugar, and butter.
- Press into a 9 x 13 pan sprayed with Pam.
- Bake 350° for 10 minutes only
- Cool.
- Beat cream cheese and sugar.
- Add the Cool Whip.
- Spread on the crust.
- Dissolve the respberry Jello in hot water.
- Add the cool water to cool Jello down.
- Add the fozen raspberries and crushed pineapple.
- Pour over the cream cheese layer and refrigerate for 3 - 4 hours.
Nutrition facts
Per Serving
| Kcal: | 359 kcal |
| Fibers (g): | 2.6g |
| Sodium (mg): | 259mg |
| Carbs: | 42.2g |
| Sugar (g): | 9.9g |
| Fat: | 19.6g |
| Saturated fat (g): | 11.7g |
| Cholesterol: | 51mg |
| Proteins: | 5.4g |
