2 pkgs. (10 oz.) frozen raspberries, still frozen or slightly thawed
Instructions
Combine pretzels, butter and 3 T. sugar and press evenly onto bottom of 9 x 13 pan. Bake at 350 for 10 minutes, cool.
Combine cream cheese, 1/2 C. sugar. Stir in cool whip, spread evenly over crust. Refrigerate
Dissolve jello in boiling water, stir in cold water and raspberries. Continue stirring, breaking apart until raspberries separated. Jello should be slightly thickened, but if not, refrigerate until it is.
Pour over cream cheese layer, refrigerate until set.
Originally Submitted
1/3/2011
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You can add this Pretzel Salad recipe to your own private DesktopCookbook.