Raspberry Pretzel Salad Delight (Print Version)
# Ingredients:
→ Crust
01 -
120 g melted unsalted butter
02 -
3 tablespoons (38 g) white sugar
03 -
2.5 cups (about 140 g) pretzels with salt, crushed up a bit
→ Cream Layer
04 -
226 g whipped topping, thaw it first
05 -
1 tablespoon (15 ml) fresh lemon juice
06 -
226 g cream cheese, let it soften
07 -
100 g white sugar
→ Raspberry Topping
08 -
170 g raspberry flavor gelatin dessert powder
09 -
560 g frozen raspberries
10 -
480 ml water
# Instructions:
01 -
Cut it into squares and enjoy cold. Pop any leftovers in the fridge.
02 -
Pour that raspberry mix on top of the cream layer. Chill it in the fridge for 2 to 4 hours, or until it's jiggly and set.
03 -
Boil 480 ml water. Take it off the heat, stir in the raspberry gelatin until fully dissolved, then dump in the frozen berries and gently stir it together.
04 -
Smooth the whole cream cheese mix across your cooled pretzel base, getting right up to the edges so nothing leaks through.
05 -
Mix softened cream cheese, sugar, and lemon juice with a hand mixer until it's nice and creamy. Fold in the whipped topping until you don't see streaks.
06 -
Press your pretzel blend firmly into the baking dish so there's an even layer. Bake for 12 minutes, let it chill at room temp until it's cool.
07 -
Mix up the crushed pretzels, 3 tablespoons sugar, and melted butter in a bowl or ziplock bag. Stir it until it looks evenly wet.
08 -
Set your oven to 175°C (350°F) so it's hot by the time you need it.
# Notes:
01 -
Make sure the creamy layer covers the crust totally, so the berry jelly on top doesn't leak down.