Pretzel Raspberry Salad Cake Ingredients:
For the Pretzel Crust:
- 2 cups low-sodium pretzels, crushed
- 6 tablespoons light butter, melted
- 2 tablespoons granulated sugar substitute (e.g., Splenda)
For the Cream Cheese Layer:
- 8 ounces fat-free cream cheese, softened
- ½ cup powdered sugar substitute (e.g., Swerve Confectioners)
- 1 cup fat-free whipped topping (e.g., Cool Whip Free)
For the Raspberry Gelatin Layer:
- 2 (3-ounce) packages sugar-free raspberry gelatin
- 2 cups boiling water
- 2 (10-ounce) packages unsweetened frozen raspberries, thawed
- 1 (8-ounce) can crushed pineapple in its own juice, drained
How to make Pretzel Raspberry Salad Cake?
Please c-lic-k the photo or the "next >" button below to see the instructions.
