Susie’s Pretzel Salad

First layer:

1 small pkg. pretzels crushed

1 cube butter, melted

3 tbsp. sugar

Bake at 400 for 10 minutes (toss once or twice while baking)


Second layer:

8 oz pkg. cream cheese

1 cup sugar

4 ½ cups cool whip

Cream all ingredients together then spread over cooled pretzels.


Third layer:

16 oz. pkg. raspberry Jell-O

2 cups boiling water

1 ¼ cups cold water

1 pkg. frozen raspberries



Partially set Jell-O, then pour over second layer and allow setting up in refrigerator, top with cool whip when ready to serve. 


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