it’s that time again, ladies and gentlemen! time for Deedles’ holiday jell-o salad recipe!
i don’t know about your grandmothers, but my grandmother deedles loved jell-o. jell-o molds, jell-o parfaits, jell-o with just a dollop of mayonnaise on the top…jell-o was something yummy and sophisticated and worthy of purchasing several differently sized and shaped plastic jell-o molds for various occasions. as such, i love jell-o, too. perhaps not with the mayonnaise, but i do love it – especially around the holidays when i get to make her raspberry pretzel jell-o extravaganza. curious? here’s the recipe..(trust me..it’s divine!)
- 2 cups crushed pretzels
- 3/4 cup butter, melted
- 3 Tbs. powdered sugar
Mix butter and sugar together. Stir in pretzels. Pat out into a 9×13 pan. Bake at 400 degrees for 10 minutes. Cool (very important to let this cool completely – keeps the crust nice and crusty…) and set aside.
- 8 oz. cream cheese, softened
- 8 oz. cool whip, thawed
- 1 cup powdered sugar
Beat the cream cheese until smooth. Mix in the sugar. Gently stir in the cool whip. Spread over the cooled pretzel layer.
- 3 cups boiling water
- 1 large pkg. raspberry Jello
- 16-20 oz. frozen raspberries
Stir Jello and water together until dissolved. Add frozen raspberries. Stir until the raspberries are separated and soft. Pour gently onto the cream cheese layer. Refrigerate several hours or overnight.
Deedles never served this as a dessert – rather she served it as an additional salad during dinner. yummy and nostalgic. What a combination!