I've been preparing this for our celebration this year and have received lots of requests for the recipe. Here it is, updated with pictures!
This is one of a few recipes that are served every year for Thanksgiving on my side of the family. I made this to bring to Hot Hubby's family's gathering a couple of years ago and now I make it for both sides every year. It's salty, sweet, and doesn't stay around for very long.
Raspberry Pretzel Salad
3/4 c. melted butter
3 Tbl. sugar
2&1/2 c.thin stick pretzels, broken into 1/2 inch pieces (ish)
Evenly spread out in a 9x13 pan. Bake at 350 for 10 minutes.
Let it completely cool.
8oz cream cheese, room temperature
8oz Cool Whip
1 c. powdered sugar
3 Tbl. milk
Spread over cooled crust sealing off sides with creamed mixture. The creamed mixture acts as a barrier between the pretzel crust and the jello.
1 large raspberry Jello pkg
2&1/2 c. boiling water
Stir together until Jello is dissolved.
2-12 oz bags of frozen raspberries
Stir until thickened.
Carefully pour on top of creamed mixture. Cover and refrigerate until set. 2-4 hours.