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Pretzel Salad

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4 cups crushed pretzels
4 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce carton whipped topping (Cool Whip)
1 -16 ounce can crushed pineapple, drained well (optional)
1 6-ounce package raspberry gelatin (Kevin's used strawberry the last few times)
2 cups boiling water
1 -10 ounce bag frozen raspberries (Obviously, use strawberries if you use strawberry gelatin)

DIRECTIONS:

Topping: Add 2 cups boiling water to Jello; mix well. Add raspberries to jello. Cool Jello mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9x13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.

Filling: Combine cream cheese and 1 cup sugar (and pineapple here, we like to use it); beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Cover with foil & refrigerate for at least 2 hours.
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Comments

Peggy said…
I like your family tradition salad. Glad we got to taste it when we were at your place.
January 10, 2010 at 9:43 AM
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