My grandma introduced me to this delicious SALAD years ago. My husband and youngest child insist it is dessert. Either way, it is one of my favorite holiday dishes – a little salty & a whole lotta sweet. The secret lies in its crust.
After years of making it myself, I have perfected my pretzel-crushing technique. The key is using a heavy, flat-bottomed glass. And not crushing them too small.
Melt a stick of butter, add it to the crushed pretzels along with a half cup of the sugar. Mix well and then pat it into a 9×13 pan and back for 6 minutes at 350 degrees. While it is cooling, mix together the middle layer.
Spread it onto the crust and move on to the final layer, the part that makes this a salad.
After you’ve dissolved the gelatin with boiling water, the frozen fruit serves to thicken it. Keep stirring until all but a handful of chunks remain. Add this layer on top of the creamy goodness, being careful not to splash red gelatin all over yourself.
…or your cookbook!!! Here’s the final product:
The printable recipe is below.
- 1-1/2 cups crushed pretzels
- 1/2 cup sugar
- 1/2 cup melted butter
- 2 (8 oz.) pkg. cream cheese
- 1 large carton Cool Whip
- 1 cup sugar
- 1 large pkg. raspberry Jello
- 2 (10 oz.) pkg. frozen raspberries
- 2 c. hot water
- Mix crushed pretzels, 1/2 c. sugar, and butter. Pat into 9x13-inch pan. Bake 6 minutes at 375 degrees.
- Mix cream cheese, Cool Whip, and 1 c. sugar. Pour over first layer.
- Dissolve Jello in hot water. Add frozen raspberries. Allow to thicken slightly. Pour over cream cheese layer.
- Refrigerate overnight and serve!