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Raspberry-Pretzel Salad Recipe
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Pretzels||10 Ounce, crushed (1 Package)|
|Sugar||1 1⁄4 Cup (20 tbs), divided|
|Hot water||1 3⁄4 Cup (28 tbs)|
|Raspberry gelatin||6 Ounce (1 Package)|
|Frozen raspberries||20 Ounce (2 Package)|
|Cream cheese||8 Ounce (1 Package)|
|Nondairy whipped topping||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 5525 Calories from Fat 2929
% Daily Value*
Total Fat 330 g508.4%
Saturated Fat 209.7 g1048.7%
Trans Fat 0 g
Cholesterol 620.8 mg
Sodium 4751.9 mg198%
Total Carbohydrates 655 g218.4%
Dietary Fiber 41.3 g165.1%
Sugars 359.6 g
Protein 49 g97.9%
Vitamin A 141.7% Vitamin C
Calcium 34.3% Iron 66.8%
*Based on a 2000 Calorie diet
1 minute 15 seconds to 2 minutes 15 seconds, or until melted.
2. Stir in pretzel crumbs and 1/4 cup sugar. Press mixture firmly against bottom of dish. Cook on Full Power for 1 1/2 to 3 minutes, or until set. Turn half-turn halfway through cooking time.
3. Add water. Heat, covered, on Full Power for 2 to 3 1/2 minutes, or until boiling. Stir in gelatin, until dissolved. Add frozen raspberries. Break apart with fork and stir until berries are separated. Chill until slightly thickened, if necessary.
4. Cream remaining 1 cup sugar and cream cheese in small mixing bowl, until light and fluffy. Fold in whipped topping. Spread over crust and chill.
5. Spread slightly thickened gelatin mixture over cream cheese layer. Chill until firm.