Raspberry Cranberry Salad |
Course : Salads
Serves: 12 |
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Ingredients:
--- CRUST --- |
2 2/3 cups crushed pretzel sticks |
3/4 cup melted margarine |
3 tablespoons sugar |
--- LAYER No. 1 --- |
8 ounces cream cheese |
16 ounces frozen whipped topping -- thawed |
3/4 cup sugar |
---LAYER No. 2 --- |
6 ounces raspberry Jell-O dissolved in |
3 cups boiling water -- partially set |
16 ounces frozen raspberries |
1 can whole cranberry sauce -- stirred |
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Preparation / Directions:
Crust: Mix and press into 9 x l3 pan. Bake at 350 degrees for l5 minutes. (Save a little for the topping.)
Layer #1: Cream these 3 ingredients together. Pour mixture over cool pretzel crust. Chill
Layer #2: Stir jello and water until totally dissolved, cool and Mix together and pour over cream cheese mixture.
Sprinkle remaining pretzel crumbs on top. Refrigerate. Serves l2
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