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Karen Garinger’s Pretzel Salad |
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2-1/2
cups crushed pretzels 3
tbsp sugar 3/4
cup melted margarine 8
oz cream cheese 1
egg dash
lemon juice 1
cup sugar 8
oz Cool Whip 1
lg. pkg. raspberry Jell-O 2-12
oz pkgs. frozen raspberries 2
cups boiling water Mix pretzels, 3 tbsp sugar and margarine. Spread in the bottom of a 9 x 13 baking pan and bake for 10 minutes at 350°. Spoon mixture of cream cheese, egg, lemon juice, sugar and Cool Whip evenly over crust. Mix Jell-O and hot water. Add frozen berries to Jell-O and stir until the mixture thickens. Spoon gently and evenly over the cream cheese mixture. Chill several hours before serving.
NOTE: Splenda works as a replacement for sugar, however you must use regular Cool Whip or the filling will not set up. |