Raspberry Pretzel Salad

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Raspberry Pretzel Salad

The Food Nanny
Makes 12 servings

Ingredients

  • ¾ cup butter, melted
  • 2 ½ cups thin pretzel sticks, broken in half
  • 1 8oz. package cream cheese
  • 1 8 oz. tub cool whip
  • 1 cup sugar
  • 2 cups water
  • 1 large package raspberry flavored gelatin
  • 2 10 ounce packages frozen raspberries slightly thawed

Directions

  1. Melt butter and pour into a 9x13 inch pan.
  2. Break pretzels in half and pat evenly into the pan.
  3. Bake 10 Minutes at 400 ° degrees. Remove from oven and cool.
  4. In a large bowl combine cream cheese, cool whip and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.
  5. Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and stir.
  6. Pour carefully overtop of cream cheese mixture. Refrigerate overnight or several hours until firm.