Skip to main content

Kathryn's Raspberry Pretzel Jello Salad

2 cups pretzels (broken into pieces)
1/2 cup Butter or margarine, melted
1 large box (6 oz) raspberry Jell-o
1 cup Sugar
2 - 3 cups frozen raspberries (you can also use fresh)
1 (8 oz) container Cool Whip whipped topping
3 Tablespoons Sugar
2 cups boiling water
1 (8 oz) package cream cheese

First Layer - combine broken pretzels, butter and sugar.  Press in  9 x 13 pan and bake at 350 degrees for 7 minutes.  Cool completely.

Second Layer -  Beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread over pretzel layer.

Third Layer - Mix Jello and boiling water.  Add frozen raspberries.  Cool and set slightly.  Pour over cream cheese layer.  Refrigerate until firm.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 
Post a Comment
Read more

Mum's Pancakes

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl.  Stir together to blend well.  Store in a large airtight container.  Use within 6-8 months. Pancakes 1  1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg  yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in.  Makes 10 1/4 inch pancakes
Post a Comment
Read more

BBQ Chicken Quinoa Salad

Quinoa (2 cups uncooked, cooked with 4 cups of water) 1 can black beans, drained & rinsed 1 1/2 cups corn 1 bunch cilantro, roughly chopped 1 container fresh pico de gallo  1+ generous cups shredded chicken 1 1/2 cups shredded mozzarella cheese 3/4 cup barbecue sauce 3/4 cup ranch dressing 1-2 avocados, cubed   Mix all ingredients in a large bowl while quinoa is cooking. Stir in hot quinoa & serve with chopped avocado on top.  Add / subtract whatever you want! I'm sure there are 27 different variations of this recipe that would be equally delicious. 
Post a Comment
Read more