Serves: 5
Total Calories: 1,041
Crush pretzels; mix with sugar and butter. Press into 9x13-inch pan, and bake at 350° for 15 minutes. Set aside to cool. Cream softened cheese; add sugar and beat well. Fold in Cool Whip and marshmallows. Spread this mixture over cooked crust.
Dissolve Jell-O in water and stir in raspberries, breaking up as to thaw them. Chill until thick. Spread this over cream layer. Chill and put into the refrigerator until served.
This Raspberry Pretzel Salad recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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