RASBERRY PRETZEL JELLO SALAD
altered and tweaked a little from COOKS.COM
2 c. crushed gluten free pretzels
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry or Raspberry Jello (can use sugar free)
2 c. boiling water
2 (10 oz.) pkgs. frozen Raspberry's, partially thawed
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry or Raspberry Jello (can use sugar free)
2 c. boiling water
2 (10 oz.) pkgs. frozen Raspberry's, partially thawed
Mix
first three ingredients and press in bottom of a 9"x13" pan. Bake at
350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool
completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread
over pretzels. Mix Jello and water until dissolved. Add berries.
Stir into Jello, then set aside for 10 minutes. Pour over cheese
mixture. Chill.
Congratulations! Your pretzel jello salad has been chosen as a Jiggly Jello contestant on Joy of Jello. The winner will receive a prestigious Jello Prize in the mail! Please stop by our blog to vote for this Jello/Gelatin at joyofjello.com Voting ends on Sunday the 17th of February. You can vote for yourself and get your friends, family and followers to vote for you too. www.joyofjello.com. The post will be posted later today Feb. 12, 2013.
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