Nutrition Tips and Recipes

Pretzel Jello Salad

Crust
2 c. pretzels, coarsely crushed
2 T. Splenda
1/4 c. butter or margarine, melted

Mix above ingredients together and pat in a 9x13 pan.
Bake crust at 375 degrees for 15 min.

First Layer
4 oz. light Cool Whip
8 oz. fat-free cream cheese
1 c. Splenda

Combine these three ingredients and layer on top of cooled crust.

Top Layer
2 boxes sugar free raspberry jello
2 c. boiling water
3 c. frozen raspberries

Mix jello with boiling water in a medium size bowl.
Stir well. Add the frozen berries.
Place the bowl of jello in the refrigerator until partially set.
Carefully spread the jello on top of the cream cheese layer.
Refrigerate until fully set.

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