Printable Recipe

Pretzel crust:
1 1/2 cups crushed pretzels
1/2 cup sugar
1 cube butter, melted

Mix and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.

Cream:
8 oz. cream cheese, softened
1/2 cup sugar
8 oz. Cool Whip

Blend together. Spread on top of pretzel crust. Refrigerate until cool.

Jello:
6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

Holly's Note:
In England, jello is a dessert not a salad, so my husband always eats this after his meal instead of with it. It's a delicious taste sensation because you get salty, sweet and tart flavors all at once. It's also a wonderful addition to BBQ. This is best eaten the day you make it, although it's not bad for breakfast the next morning!

Printable Recipe

2 bunches broccoli (parboiled for 1 minute)
1 small red onion, chopped
1 c. sunflower seeds
½ c. raisins
12 slices bacon, cooked and diced

Mix together:
1 c. mayonnaise
½ c. sugar
2 T. white vinegar

Toss the sauce with the rest of the salad. Chill and serve.

Holly’s Note:
I hate this salad. It absolutely repulses me. But, Alan loves it and so does much of the rest of the extended family. Somehow it fell to me to be the one to always make it. This and the baked beans. They are the recipes that I am asked to bring to family gatherings. The beans I can handle. The salad I do because I love everyone else!