| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 1 | Servings | |
INGREDIENTS
| 2 | c | Pretzel sticks, crushed |
| 3 | tb | Sugar |
| 3/4 | c | Butter, melted |
| 1 | ct | Cool Whip (12 oz.) |
| 1 | pk | Cream cheese, softened 8 oz. |
| 1 | lg | Box of raspberry jello |
| 2 | c | Boiling water |
| 2 | Boxes of frozen raspberries | |
| 10 oz. size |
INSTRUCTIONS
Mis the crushed pretzels, sugar and butter. Pat into a 9x13 inch pan and bake at 400 degrees for 7 minutes. Let cool. Carefully fold cream cheese to Cool Whip and spread on top of pretzel layer. Mix the jello and water; stir in frozen raspberries. Pour over second layer. Refrigerate overnight. Randy Rigg
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