2 cups crushed pretzel
3/4 cup melted butter
2 cups boiling water
1 pkg frozen raspberries
1 8oz container Cool Whip
1 8oz cream cheese, softened
3 TB sugar
1 6oz raspberry Jello
1 6oz crushed pineapple with juice
1 cup sugar
Mix pretzels, 3 TB sugar, and melted butter; spread on a 9x13 pan. Bake at 400 for 7 minutes and then cool.
Mix Jello with boiling water until dissolved. Add pineapple with juice and rapsberries. Chill until soft set.
Mix cream cheese, 1 cup sugar and cool whip. Spread cream mixture over chilled pretzel crust. Pour Jello mixture on top and spread evenly.
Chill until firm.
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