Most of you have probably already made this recipe. For those of you who haven’t, you’re missing out. This is a fancy salad or a delicious dessert…..you decide. Whatever it is, it’s perfect! I don’t know anyone who doesn’t love it. Some times, I make Raspberry Danish Pudding Dessert instead of the jello. You can find it over by the jello as well. If I’m making this for a Dessert, I usually do it that way, along with adding some Huckleberries as well. It won’t matter which you use, it will be gone in a flash!
YOU WILL NEED:
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
2 cups boiling water
1 -10 ounce bag frozen raspberries
Whipped cream or Cool Whip for garnishing
Topping: Add 2 cups boiling water to Jello; mix well. Add raspberries to jello. Cool Jello mixture in fridge until thicker & syrupy.
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.
Filling: Combine cream cheese and 1 cup sugar; beat until very fluffy. Mix in Cool Whip until nice & smooth. Fold in drained pineapple. (optional) and spread over cooled crust.
Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.
You can also sprinkle chopped nuts over the whipped topping.