Raspberry Pretzel Salad

Raspberry Pretzel Salad (Holiday Family Favorite)   

This is a family favorite holiday dish.  I have altered the traditional recipe to eliminate artificial flavoring, coloring and hydrogenated oils.  I usually make it the day before a big dinner.  Hope your family enjoys it.  

Topping:

• Mix in a sauce pan a 12 oz. can of frozen berry juice or raspberry/cranberry juice and 1 can of water (12 oz.).
• Sprinkle on top 2 gelatin packs (Knox) and let it dissolve for 1 minute.
• Add 1/2 cup of powdered sugar and stir.
• Cook over low heat until gelatin and sugar are dissolve not more than 2 minutes.
• Pour into a glass container and put in the refrigerator to cool and start to jell.  (This mixture will go on top at the end.)

Crust:

• 1 1/2 cups of pretzels crushed.
• 3 T. brown sugar.
• 1 cube of melted butter.
• Mix together in a 9×13 glass baking dish and spread out on the bottom of the baking dish.
• Bake in the oven at 350 for 10 minutes.
• Then put in the refrigerator to cool. (about 20 minutes.)

Filling:

• Whip 1 cup of whipping cream until it starts to peak.
• Add 1 T. instant vanilla pudding and 3/4 cup of powdered sugar, then mix.
• Add 8 oz. of cream cheese then mix on low.
• Spread on the cooled pretzel crust and cool in the refrigerator. (about 20 minutes).

Put on the Topping:

• Put a 12 oz package of frozen or fresh raspberries on the cream cheese filling.
• Take the partially jelled gelatin topping and spread on the raspberries.
• Chill until set.