Monday, June 10, 2013

Rasberry Lemon Pretzel Salad

This desert satisfies every craving!  It's sweet and salty but creamy and tart from the fresh berries.  Truly the perfect summertime desert :)

  • 2 cups crushed pretzels
  • 1 1/2 cups butter 
  • 1 (8oz) package cream cheese
  • 1 tsp lemon extract
  • 2 tsp lemon zest
  • 1 1/2 cups sugar
  • 2 cups cool whip
  • 2 (4oz) packages raspberry jello
  • 16 oz raspberries (fresh or frozen)
  • 2 cups boiling water
  1. Preheat oven to 350 degrees.  Melt butter and mix with crushed pretzels and 1/2 cup sugar.  Press into the bottom of a greased 9x13 inch pan and bake for 10 minutes.  Remove from oven and allow to cool.
  2. Cream the remaining 1 cup sugar, cream cheese, lemon extract and zest until smooth.  Fold in the cool whip until well combined.  Spread over the pretzel crust.
  3. Mix the jello with the boiling water and add berries.  Allow to stand for 20 minutes.  Gently spoon over the cream cheese mixture and allow to sit overnight. 

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