Raspberry Pretzel Salad

Submitted by Breanna Gibby - added 8/21/26

Can't have Thanksgiving or Christmas without this "salad"! (Originally shared in the Durham 1st Ward Cookbook.)

Ingredients

• 2 cups pretzels (broken into small pieces)
• 2/3 cup chopped pecans
• 3 Tbsp. sugar
• 3/4 cup melted butter
• 1 (8 oz.) cream cheese
• 1 cup sugar
• 1 lg container of Cool Whip
• 2 small pkg (3 oz.) of raspberry jello
• 2 cups boiling water
• 2 pkg frozen raspberries

Instructions

1. In a bowl mix pretzels, pecans, sugar and melted butter. Spread and press evenly into a 9x13 pan. Bake at 400º for 10 minutes and let cool.
2. Cream together cream cheese and sugar, then carefully fold in the large container of Cool Whip. Spread mixture on cooled pretzel mix.
3. Pour boiling water and jello together and stir until jello is completely dissolved. Add raspberries and stir until thawed.
4. Gently pour over cream cheese filling and chill until set.