Grandma White's Pretzel Jello Salad

A favorite summer treat (and perfect for a BBQ) is Grandma White's pretzel jello salad. These pictures do not do it justice and next time I make it I should take better pictures, because this is a must have. It's rich and delicious, but still feels light. The crunchy salty sweet pretzel crust and the tangy raspberries, separated by a gooey layer of cream cheese whipped with cool whip = a perfection of opposites. And I don't even like cool whip, but on this, it's perfect.


Crust:

• 2 c. crushed pretzel sticks
• 3/4 c. melted butter
• 3 tbsp. sugar

Mix 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.

Filling:

• 8 oz. cream cheese
• 1 c. sugar
• 8 oz. Cool Whip

Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over cooled pretzel crust. Make sure that cream cheese mixture is completely covering the pretzel crust and touches the sides of the pan, to prevent jello from going underneath filling mixture and making the crust soggy.

Jello:

• 1 (6 oz.) pkg. Raspberry Jello
• 2 c. boiling water
• 10 oz pkg. frozen raspberries

Mix Jello and water until dissolved. Add raspberries. Stir into Jello, then set aside for 20 minutes, or until it starts to thicken slightly. Pour over cheese mixture. Chill. Once Jello has solidified, spread Cool Whip over the top.