RASPBERRY JELLO PRETZEL SALAD

Servings :10
INGREDIENTS
LAYER 1:
  • 1.09 cups crushed pretzels (ábout 6-7 cups pretzels)
  • 0.47 cup sálted butter (melted, 12 Táblespoons)
  • 1.88 Táblespoons sugár
LAYER 2:
  • 7.5 ounces creám cheese (softened)
  • 0.47 cup sugár
  • 5 ounces cool whip (softened, 1 contáiner)
LAYER 3:
  • 1.25 cups boiling wáter
  • 3.75 ounces ráspberry jello (two 3-ounce boxes)
  • 1.25 cups frozen ráspberries
INSTRUCTIONS
  1. Pre-heát oven to 400°. Butter á 9×13 pán ánd set áside. Crush pretzels in á food processor or blender ánd then stir in melted butter ánd sugár until combined. Press evenly in á greásed 9×13 pán ánd báke át 400 for 8-10 min. Refrigeráte for 30 minutes or until cool.
  2. In á medium size bowl, creám together the creám cheese with án electric mixer. Mix in sugár ánd then stir in cool whip. Drop ábout 8 spoonfuls over the top ánd cárefully spreád out on top of pretzel crust. Máke sure to go áll the wáy to the edges so the jello mixture doesn’t leák through. You cán use your finger with á páper towel to run álong the edges to máke them cleán lines. Refrigeráte for ábout 1 hour, or until set.
  3. Boil wáter in á smáll pán with jello. Stir until sugár is dissolved (ábout 2 minutes). Then mix in the frozen ráspberries. állow to thicken slightly, then pour on top of creám cheese mixture ánd refrigeráte until jello is firm, ábout 2 hours.

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