Sweet Treats!

Summer has arrived and that means potlucks and visitors. I have some favorite 'go-to' recipes but always like to try something new, especially if I can use fresh fruit.

I was looking for a new recipe to use some of our raspberries for a potluck dessert and came upon a recipe  for 'Raspberry Pretzel Salad'.

I remember having a Raspberry Pretzel 'Salad' either when I lived in Utah or visited family in Idaho and Utah. Can't quite remember where or when - but I do remember how good it was. While I know this kind of salad is quite common among our Mormon family members, serving this as a salad seems odd in Canada!

I was excited to find the recipe and it was a big hit at our potluck supper. I took a couple of different recipes and combined them - and used whipped cream instead of cool whip - if I am splurging - it better be real whipped cream! Enjoy!

Raspberry Pretzel Dessert

Crust:

• 1 ½ cups crushed pretzels
• ½ cup sugar
• ½ cup butter, melted

Press into 9X13 inch pan and bake at 325 for 5 -6 minutes. Cool.

 Middle Layer:

• 8 oz pkg. cream cheese, softened
• ½ c sugar
• 3 cups whipped cream (measure after whipping about 1 500ml carton)

Cream together cream cheese and sugar. Then add whipped cream. Spread on top of cooled crust.

Top layer:

• 6 oz pkg. raspberry jello
• 2 cups boiling water
• 3 cups fresh raspberries

Pour boiling water into jello and stir until dissolved. Add raspberries and mix well. Place in refrigerator until it is thickened. Then pour on top of middle layer. Refrigerate until firmly set.