Nothing says summertime like fresh, sun-riped berries. Growing up the Pacific NW, there is no place better for fresh berries of every variety–Loganbeggies, Marionberries, Lignonberries…and raspberries. Having also spent many a summer in the berry fields to pay for school clothes, the easiest to pick were the raspberries. No thorns and no stooping. Just good eating.
Aside from noshing on warm berries plucked fresh from the cane, my favorite way to enjoy raspberries is Raspberry Pretzel Salad. You have berries, butter, cream cheese, and the saltiness of pretzels mixed with the sweet that make this to die for. And the bursting flavors of the raspberries are enhanced, not muted. Make this today and test your self-control.
Me…I have none.
Raspberry Pretzel Dessert
- 1 ½ cups crushed pretzels
- ½ cup sugar
- ½ cup butter, melted
Press into 9X13 inch pan and bake at 325 for 6 minutes. Cool
- 8 oz pkg. cream cheese, softened
- ½ c sugar
- 8 oz container cool whip
Cream together cream cheese and sugar. Then add cool whip. Spread on top of cooled crust.
- 6 oz pkg. raspberry jello
- 2 cups boiling water
- 24 oz bag frozen raspberries (if using fresh, add ½ cup more water)
Pour boiling water into jello and whisk until dissolved. Add raspberries and mix well. Place in refrigerator until it is the consistency of egg white. Then pour on top of cool whip layer. Refrigerate until firmly set, overnight works well.
(I reprinted this recipe from BeckyBakes.net)