2 2/3 cups pretzels, crushed
2 T. sugar
1/2 c. butter melted
8 oz. cream cheese, softened
1 c. sugar
8 oz. Cool Whip
6 oz. raspberry jellow mix
2 c. boiling water
16 oz. frozen raspberries
Preheat oven to 350 degrees. Combine pretzels, sugar and butter; mix well and press into a 9x13 inch pan. Bake for 10 minutes. In a bowl, cream together cream cheese and sugar. Fold in Cool Whip; spoon over cooled pretzels to edges. Dissolve jello in boiling water; add frozen raspberries and pour over cream mixture. Refrigerate until cooled and ready to serve.
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