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Raspberry Pretzel Jello Salad

This surprising combination of sweet and salty is the perfect side dish and will have you coming back for more!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 8 hours
Total Time 8 hours 30 minutes
Servings 20 servings

Ingredients

  • 1/2 c. butter, melted
  • 2 1/2 c stick pretzels, broken in half break first, then measure
  • 1 8-oz container whipped topping, thawed
  • 1 8-oz pkg cream cheese, softened
  • 1 c. white sugar
  • 1 6-oz pkg raspberry jello
  • 2 c. hot water
  • 1 20-oz can crushed pineapple
  • 1 12-oz bag frozen (not fresh) raspberries

Instructions

  • Preheat oven to 400 degrees.
  • Melt butter in the microwave.  Pour into the bottom of a 9x13 pan.  Break pretzels in half and cover bottom of pan.  Place in the oven for 10 minutes.  To cool, place in the fridge.
  • In a medium bowl, mix together cream cheese, whipped topping and sugar until well blended.  Use a cookie scoop to distribute cream cheese mixture on top of the pretzels. Spread pretzels using a rubber spatula or off-set spatual.  Put in fridge for 1 hour to cool.
  • Boil 2 cups of water and add to jello until dissolved.  Do NOT add cold water.  Put jello in fridge to cool.
  • When jello is cool, pour in raspberries and pineapple, then stir.  Pour over cream cheese mixture.  Keep refrigerated overnight.
  • Chill until ready to serve.
  • Store leftover in the fridge for up to 3 days.