- 2 c. pretzels
- 1.2 c. melted butter
- 2 Tbsp. sugar
- 8 oz. cream cheese, softened
- 8 oz. Cool Whip
- 1 c. powdered sugar
- 6 oz. pkg. raspberry JELLO
- 1 c. raspberries
Break pretzels into bottom of greased 9x12 glass dish. Combine sugar and melted butter and pour over pretzels, covering evenly. Bake at 350° for 10 minutes, stirring often to avoid burning. Let cool then stir, making sure the bottom of the dish is evenly covered. Mix cream cheese, Cool Whip, and powdered sugar together. Pour over pretzels and let set in refrigerator for about 20 minutes, until very cold. Prepare JELLO according to quick-set directions, mixing raspberries in towards the end. Pour JELLO on top of cream cheese mixture and put back in fridge for 30 minutes, until set.
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