"Aprons On!"

She's In Her Apron

Raspberry Pretzel Salad

Cook Time:

2-1/2 hrs




  • 1-6oz box Jell-O™ raspberry-flavored gelatin
  • 2 cups boiling water



  • 2 cups of pretzels, crushed
  • 1/2 cup butter, melted
  • 1 TBS sugar



  • 1 package (8 oz) of cream cheese, softened
  • 1 cup sugar
  • 1 container (16 oz) Cool Whip frozen whipped topping, thawed
  • 1-10 -12oz raspberries frozen unsweetened



  1. In a medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
  2.  Heat oven to 350°F. In a medium bowl, mix Crust ingredients. Press into an ungreased 13×9-inch (3-quart) baking dish.
  3. Bake for 10 minutes. Cool on a cooling rack.
  4. In a medium bowl, beat cream cheese, and 1 cup sugar, with an electric mixer on medium speed until smooth.
  5. Beat in whipped topping. Spread over cooled crust.
  6. Spread raspberries over the filling; pour cooled gelatin on top. Refrigerate for 2-4 hours or until firm.


whipped cream with raspberries