Mix pretzels, sugar and butter; press into the bottom of an ungreased 13"x9" baking pan to form a crust. Bake at 350 degrees for 5 to 7 minutes; let cool. Combine cream cheese, sugar and whipped topping; spread over baked crust and chill. Combine gelatin mix and boiling water in a medium bowl; chill until partially set. Stir in frozen berries; spread over cream cheese layer. Refrigerate until serving time.
This Raspberry Pretzel Salad recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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