I grew up in a wonderful home with an amazing mother. My 2 grandmothers lived close by and we were spoiled by them. One was named Anna and the other Rhea Anna. And so my handle if you will is Granny Ann. Together those 3 women taught me everything and taught me how to love living life by hand. I hope you enjoy the adventure as much as I have.
Thursday, August 11, 2011
Emily's Raspberry Pretzel Salad
1 sm. pkg pretzels, crushed
3/4 cup butter, melted
3 Tablespoons sugar
Mix well. Spread in glass dripper/cake pan. Bake @ 350ºF for 7-10 minutes. Let cool.
8 oz. cream cheese, room temperature
1 cup powdered sugar
8 oz. Cool Whip, thawed
Mix cream cheese and powdered sugar together. Add Cool Whip. Mix well. Carefully spread over pretzels. It's best to spoon dollops of filling all over pretzels and then gently spread out evenly. Be sure to spread clear to the edges to seal pretzels from the Jell-O added in the next step.
1 lg. pkg. strawberry jello
2 cups hot water
2 12 oz. pkgs frozen raspberries
Stir jello into hot water. Stir until jello is dissolved. Add frozen raspberries. Gently stir until jello begins to thicken. Pour over filling and let set up for several hours.