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RASPBERRY PRETZEL SALAD

Active Time : 25 Minutes
Total Time : 5 Hour 0 Minutes
Serves : 12
INGREDIENTS
  • 1 1/2 cups crushed mini pretzels
  • 1 1/4 cups granulated sugar divided
  • 1/2 cup butter melted
  • 2 8 ounce packages Neufchatel cheese softened
  • 1 8 ounce container frozen lite whipped topping thawed
  • 2 3 ounce packages raspberry gelatin mix
  • 2 cups boiling water
  • 1 12 ounce package frozen red raspberries
DIRECTIONS

In medium mixing bowl, combine pretzels, ¼ cup sugar, and butter. Press into a 13x9-inch baking pan. Bake in a preheated 350°F oven 10 minutes. Cool completely.

In medium mixing bowl, combine neufchâtel and remaining sugar; mix with an electric mixer until smooth. Add whipped topping and continue mixing until well combined. Spread over cooled pretzels. Refrigerate, covered, 30 minutes or until firm.

In medium mixing bowl, combine gelatin and boiling water; set aside. Sprinkle frozen raspberries over cream cheese mixture; carefully pour gelatin over raspberries.

Refrigerate, covered, until gelatin is completely set (about 1-2 hours).