05/31/2026
Erin’s PRETZEL SALAD Recipe
Raspberry/Strawberry Pretzel salad
Crust
1 1/2 crushed pretzels
3/4 c. melted butter
3 tbsp. sugar
Crush pretzels in a ziplock bag with a rolling pin.
In a mixing bowl, add crushed pretzels, butter and sugar-
Place mixture in a 9x 13 pan, pressing into an even layer.
Bake at 350o for 10 minutes- let cool completely
Middle filling
8 oz cream cheese
1 c. powder sugar
8oz cool whip
*Whip cream cheese first, add the powder sugar gradually and continue to whip.
*Once cream cheese & sugar a combined and fluffy, fold in the cool cream.
*Spread cool whip mixture unto cooled crust in an even layer.
Topping
1 large raspberry jello (or 2 small)
2 c. water
12oz frozen raspberry or strawberries
*Boil water, add jello- let cool slightly.
*Once cooled, add frozen fruit and mix.
*Spread mixture on top, evenly.
*Refrigerate at least 2 hours or overnight.