I didn’t do a lot of “make from scratch” things for Thanksgiving. I mean I didn’t open up a can for everything, but I didn’t make fancy stuffing, I bought a pre-cooked ham so that my turkey could cook, I bought rolls, and I didn’t make sweet potatoes (I know…sad huh) The one thing I had to make from scratch, especially since we had to stay home and not be with family was Raspberry Pretzel Jello. This stuff (along with Layered Jello, which is so yummy, but I wasn’t up for spending hours making jello) is the best! The night before Thanksgiving my kids helped me make it…they really did. They made a lot of it with me. And licked a lot of spoons and mixers clean for me ;)!
Here is the recipe…
Raspberry Pretzel Jello Salad
Crust
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2 Cups crushed Pretzels
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3/4 Cup melted butter
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3 T of Sugar
Press in 9X13 pan and bake on 350 for 5-7 minutes
Cream Center
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1 8oz Cream Cheese
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1 Cup Sugar
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1 8oz Cool Whip
Beat Sugar and cream, Fold in Cool Whip. Spread over the pretzel layer.
Jello Top
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1 Large package of Raspberry Jello (next year I am going to try this with strawberries)
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1 small bag of frozen Raspberries
Dissolve Jello in boiling water and then add raspberries. Allow to cool in fridge until egg like texture. Then add on top of cream cheese layer.
Refrigerate for at least four hours.
And enjoy!Next year I want to try this using Strawberries!!
