Raspberry Delight

Name: Raspberry Delight
Prep time: 25 min
Total time: 25 min
Yield: 12-16 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: 2 cups fiinely crushed pretzels; 2 tablespoons sugar; 1/3 cup chopped pecans; 3/4 cup butter, softened; FILLING:; 1 package (8 ounces) cream cheese, softened; 3/4 cup sugar; 1 carton (8 ounces) frozen whipped topping, thawed; 1 package (6 ounces) raspberry gelatin; 2 cups boiling water; 2 packages (10 ounces each) frozen unsweetened raspberries

When I was a young man, I taught in a one-room schoolhouse and lived in the bachelor's quarters. At lunchtime, I'd often trade my store-bought cookies for the students' homemade goodies. Of course, nothing tastes as good as homemade, and that inspired me to do more cooking for myself. Pretzels are the surprising "secret ingredient" in this tasty dessert.—Warren Knudtson, Las Vegas, Nevada

Ingredients

2 cups fiinely crushed pretzels
2 tablespoons sugar
1/3 cup chopped pecans
3/4 cup butter, softened
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 package (6 ounces) raspberry gelatin
2 cups boiling water
2 packages (10 ounces each) frozen unsweetened raspberries

Directions

In a large bowl, combine the pretzels, sugar, pecans and butter. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned; cool.
In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping; spread over crust. In a large bowl, dissolve gelatin in boiling water. Stir in frozen raspberries until gelatin is almost set. Spread over filling. Chill several hours or overnight.

Nutrition Facts

1 piece: 312 calories, 18g fat (11g saturated fat), 39mg cholesterol, 316mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 4g protein.

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Originally published as Raspberry Delight in Taste of Home June/July 1993

Reviews

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Average Rating:

tcavman15

Sep 17, 2012

This dessert was a hit at a potluck recently. Too bad there's no photo to go with the recipe. It's beautiful, especially after serving the first piece, then you can see all the layers. I could only find 12 ounce packages of frozen raspberries at the store, but it still turned out great. I recommend really making sure the cream cheese and sugar are super smooth, before folding in the Cool Whip in three increments to avoid any lumps. I'm going to try making this with low fat and sugar ingredients next time and see if it turns out as good. Very tasty!
tcelica25

May 29, 2010

My family has enjoyed this dessert since we first saw it in TOH! Always a winner and a great idea for those hot summer months!