Raspberry JelloCourse: JelloDifficulty: Easy, Not tested
2 cups crushed pretzels
3/4 cup melted butter
3 Tablespoons sugar
1 – 8 ounce cream cheese
1 cup sugar
1 small Cool Whip
1 – 6 ounce raspberry jello
2 cups boiling water
2 – 10 ounce packages frozen raspberries.
- Combine pretzels, butter and sugar. Press into 9″ x 13″ pan and bake for 8 minutes. Cool.
- Cream the sugar and cream cheese then add Cool Whip. Spread on crust and chill.
- Dissolve jello in boiling water. Add frozen raspberries and stir until they are dissolved. Let stand about 10 minutes or when it starts to thicken, pour over cream cheese layer. Chill.