RASPBERRY PRETZEL SALAD

Raspberry Pretzel Salad image

Provided by Linky

Categories Gelatin

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups pretzels, crushed
1 1/4 cups sugar, divided
1/2 cup butter, melted
16 ounces low-fat cream cheese, softened
8 ounces whipped topping, thawed
6 ounces raspberry gelatin
2 cups water, boiling
12 ounces red raspberries (fresh or frozen)

Steps:

Preheat oven to 350ºF. In a medium bowl, mix pretzels, 1/4 cup sugar and melted butter. Press into a 13x9 inch pan. Bake for 10 minutes. Cool completely.
In another bowl, combine cream cheese and remaining sugar, mix until smooth. Add whipped topping and continue mixing until well combined. Spread over pretzel layer. Chill at least 30 minutes.
In yet another bowl (whew, hope you have lots of bowls!), combine gelatin and boiling water. Sprinkle frozen berries over cream cheese layer, carefully pour gelatin over berries.
Refrigerate, covered until set about 1 to 2 hours.

Nutrition Facts : Calories 465.3, Fat 21.7, SaturatedFat 12.6, Cholesterol 63.6, Sodium 634.5, Carbohydrate 50.8, Fiber 2.7, Sugar 25.6, Protein 19.4