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Raspberry Pretzel Dessert

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Recipe

 

Yield

1 servings

Prep

20 min

Cook

10 min

Ready

8 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 cups pretzel sticks
crushed
*
3 tablespoons sugar
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¾ cup butter
melted
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12 ounces whipped cream
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8 ounces cream cheese
softened
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1 each jello
raspberry, 1 large box
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2 cups water
boiling
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20 ounces raspberries
frozen
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Ingredients

Amount Measure Ingredient Features
473 ml pretzel sticks
crushed
*
45 ml sugar
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177 ml butter
melted
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346.8 ml/g whipped cream
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231.2 ml/g cream cheese
softened
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1 each jello
raspberry, 1 large box
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473 ml water
boiling
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578 ml/g raspberries
frozen
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Directions

Mix the crushed pretzels, sugar and butter.

Pat into a 9x13 inch pan and bake at 400℉ (200℃) for 7 minutes.

Let cool.

Carefully fold cream cheese to whipped cream and spread on top of pretzel layer.

Mix the jello and water; stir in frozen raspberries.

Pour over second layer.

Refrigerate overnight.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1298g (45.8 oz)
Amount per Serving
Calories 254585% from fat
 % Daily Value *
Total Fat 240g 369%
Saturated Fat 150g 750%
Trans Fat 0g
Cholesterol 685mg 228%
Sodium 1799mg 75%
Total Carbohydrate 30g 30%
Dietary Fiber 20g 78%
Sugars g
Protein 51g
Vitamin A 161% Vitamin C 131%
Calcium 40% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
 

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