Pretzel jello salad

Pretzel jello salad

Ingredients/Components

• sugar - 3 Tbsp
• cream cheese - 8 oz
• melted margarine - 1/2 c
• Cool Whip - 8 oz
• bananas - 2 item
• large can crushed pineapple, drained - 1 item
• crushed pretzels - 2 c
• can frozen raspberries, thawed - 20 oz

How to make pretzel jello salad:

Mix pretzels, margarine and sugar and pat it flat into a 9 x 13-inch pan. Bake this "pretzel" crust at 350° for 7 minutes. Beat cream cheese, then mix sugar into it. Stir in Cool Whip. Spread mixture over pretzel crust (make sure crust is hot or it will pull up out of pan). Refrigerate while doing next step.

Pour 2 cups boiling water into large cherry jello. When slightly thickened, add a 20 ounce can of frozen raspberries, thawed (juice included). Add large can pineapple (drained). Next add a couple of mashed bananas. Spread this mixture over top of chilled pretzel crust and cream cheese mixture. Put finished salad in the refrigerator until hardened.

Recipe categories: Desserts, Puddings and mousses, Gelatin.