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Raspberry Pretzel Dessert Recipe
|Broken pretzels||2 Cup (32 tbs)|
|Melted margarine||3 Tablespoon|
|Confectioner's sugar||3 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Raspberry gelatin||6 Ounce (1 Package Of 6 Ounce)|
|Frozen raspberries||16 Ounce (1 Package Of 16 Ounce)|
|Cream cheese||8 Ounce, softened|
|Lemon juice||1 Tablespoon|
|Confectioner's sugar||1 Cup (16 tbs)|
|Whipped topping||8 Ounce|
Serving size: Complete recipe
Calories 4364 Calories from Fat 1585
% Daily Value*
Total Fat 174 g268.3%
Saturated Fat 92.9 g464.5%
Trans Fat 0 g
Cholesterol 475.3 mg
Sodium 7565.4 mg315.2%
Total Carbohydrates 641 g213.8%
Dietary Fiber 37.4 g149.5%
Sugars 264 g
Protein 69 g137.2%
Vitamin A 94.5% Vitamin C 11.6%
Calcium 38.2% Iron 114.4%
*Based on a 2000 Calorie diet
Spread in a 9x13 inch baking dish, being sure to cover the bottom of the dish completely.
Bake at 350 degrees for 10 minutes; let stand until cool.
Combine the boiling water and the dry gelatin mix in a bowl, stirring until dissolved.
Stir in the frozen raspberries; let stand until cool.
Combine the cream cheese, lemon juice, egg and the 1 cup confectioners' sugar in a separate bowl and mix well.
Fold in the whipped topping.
Spread carefully over the top of the cooled pretzel mixture.
Pour the semi-set gelatin mixture carefully over the cream cheese layer, being careful not to let the two layers mix.
Chill until firm.