Try this Jello and Pretzel Salad recipe, or contribute your own.
Suggest a better descriptionSource: Enid Lloyd
1- Combine first three ingredients and press into bottom of 9x13 inch pan. Bake at 375° for 10 minutes.
2- Remove crust and allow to cool.
3- Cream together cool whip, cream cheese, remaining sugar and pineapple.
4- Spread on top of cooled crust.
5- Prepare jello with frozen raspberries and boiling water.
6- Pour mixture on top of cream mixture and refrigerate until set. Serve chilled.
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Serving Size: 1 Serving (138g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 281 | ||
Calories from Fat: 147 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.3g | 22 % | |
Saturated Fat 10g | 50 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 38.8mg | 12 % | |
Sodium 4317mg | 149 % | |
Potassium 222.6mg | 6 % | |
Total Carbohydrate 32.2g | 9 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 27.6g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 281
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