Fiscal Responsibility
Pretzel Salad
This is a holiday favorite in our house. Really a Jell-O salad, it can be served at any celebration. In our house, it's not Thanksgiving without Grandma Carolyn's Pretzel Salad, but it's great for Easter or the Fourth of July. All the kids have made this-even when Julia was a toddler, she'd help by crushing the pretzels. This year, she made the whole recipe herself.
Crust:
2 1/2 Cups crushed, salted pretzels (reserve 1/4-1/2 Cup for topping)
3/4 Cup butter, melted
3 TB sugar
Cream Cheese Layer:
1 8 oz. pkg. light cream cheese
1 Cup sugar
2 tsp. vanilla extract
1 12 oz. tub light Cool Whip (reserve 2 Cups for topping)
Jell-O Layer:
2 6 oz. pkg. raspberry Jell-O
2 Cups boiling water
2 Cups cold water
1 12 oz. pkg. frozen raspberries
Stir together the pretzels, butter and sugar. Place in a 9x13 baking dish and pat to form an even crust. Bake at 375° for 10 minutes. Remove from the oven and let cool. While the crust is baking, blend together the cream cheese, sugar and vanilla. Add the Cool Whip and mix well. Spread over the cooled pretzel crust. For the Jell-O layer, pour the boiling water over the Jell-O and stir until dissolved. Add the cold water and stir to cool. Add the raspberries, stir, and allow to cool until the mixture turns syrupy, but not set. Pour over the cream cheese layer and let set in the refrigerator, about 4 hours. Top with the remaining Cool Whip and sprinkle with the reserved crushed pretzels.
Prep. time: 40 minutes
Chilling time: 4 hours
Baking time: 10 minutes
Serves: 12-16
Article:
Harry Zeeve: Page 1 -
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David Walker: Page 1 -
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Alison Acosta Fraser: Page 1 -
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Belle Sawhill: Page 1 -
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Chris Swann: Page 1 -
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Carl Tannenbaum: Page 1 -
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