What is Thanksgiving without a Jell-o salad? This specific salad is the perfect blend of sweet and salty, crunchy and creamy, with a touch of tart added in!
3/4 c. butter
3 T. sugar
2 c. pretzels, finely chopped or crushed
1 (8-oz.) brick cream cheese, softened
1 (8-oz.) can crushed pineapple, drained
1/4 c. sugar
1 (8-oz.) carton Cool Whip
2 (3-oz.) pkgs. raspberry Jell-O (or 1 (6-oz.) pkg.)
2 c. boiling water
1 bag frozen raspberries
Melt butter and sugar and combine with pretzels. Press into a 9 X 13 inch pan. Bake at 400* for 5 minutes. Let cool completely. While cooling, combine cream cheese, pineapple, and sugar together. Fold in Cool Whip. Pour over bottom layer and smooth over. Combine Jell-O and water, stir until Jell-O is dissolved. Add frozen raspberries and let sit on the counter until thick but not set (about 5-10 minutes; watch closely). Pour over middle layer and refrigerate until completely set.
(This recipe can be changed up with strawberry jello and strawberries if you prefer)
((Photos coming soon!))