| 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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“Luck has nothing to do with it”