I remember my Mother making this salad but with strawberries. I love strawberries but lately the raspberries in the markets have been so fresh and pretty, I decided to try fresh raspberries, and it was delicious as well as beautiful. Added feature is the sugared raspberry and the touch of mint.
There are a couple brands of gluten free pretzels on the market now and they are all very tasty. I have never been a fan of pretzels, but gluten free pretzels are crispier and really good.
Preheat over to 375 degrees
Ingredients for Crust
1 1/2 cups well crushed pretzels
3/4 cup butter
1/2 cup sugar
Crush pretzels in a food processor. Combine with butter and sugar. Pour into 9" x 13" baking dish, bake for 15 minutes or until lightly brown. Cool completely,
Ingredients for Layer Two
1 8 ounce package cream cheese
1 cup sugar
1 container cool whip
Blend cream cheese and sugar until smooth (4-5 minutes). Fold by hand cool whip into mixture. Spread evenly on cooled crust. Cover dish and refrigerate until mixture is chilled.
Ingredients for Layer Three
Raspberry Jell-O, 6 ounce package
2-3 cups fresh raspberries
Dissolve Jell-O and stir until completely dissolved. Let chill (stirring every 10 minutes) until partially set. Fold raspberries gently into Jell-O mixture. Pour over cheese mixture and cover.
Tips-Additions: To add that sparkle. Sugared raspberries (I used large crystal sugar): after coating raspberry lightly with egg white, pour sugar onto raspberries. Sugared raspberries can be frozen for later use. I used mint leaves for presentation with the sugared raspberries.