Tuesday, February 9, 2010

Salty Sweet Goodness!

This is one of those recipes I just assumed everyone had, but I'm usually wrong when I assume. And my friend Amanda emailed with a special request that I post it.

I'll never forget the first time I had this yummy dessert. I was serving my LDS Mission in South Carolina, over 15 years ago, and Sister Jackson made this for us at dinner one night. She started out by telling us that we may think this is kind of weird, with pretzels for the crust. But she promised the flavor combo would not disappoint. I've always been a fan of salty/sweet desserts, so I obviously thought it was delicious. It has been a favorite, ever since.

So, if you're a fan of anything pretzel...chocolate covered, caramel covered etc...then you will love this!


For the Crust:
2 1/2 cups crushed pretzel
¼ C. sugar
1 cup butter or margarine melted

1. Mix ingredients together. Press into bottom of a 9x13 inch pan.
2. Bake at 400 degrees for 5 minutes then allow to cool for about 30 minutes.

For the Filling:
1 8oz. package cream cheese, softened
1 cup sugar
3 T. lime juice
1 8oz. container Cool Whip

1. In a large mixing bowl, beat together cream cheese, sugar and lime juice.
2. Fold in whipped topping.
3. Spread over crust and allow to cool for about 1 hour.

For the Topping:
1 6oz. package raspberry flavored gelatin (or strawberries)
2 cups boiling water
2 10oz. packages frozen raspberries (you can also use strawberries or mix berries)

1. Dissolve the gelatin in the boiling water; cool slightly.
2. Stir in the frozen berries, stirring until thawed.
3. Pour over the filling and chill until the gelatin sets; about 2 hours.

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1 comment:

Shelby said...

Looks pretty! I love salty & sweet!

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