by Laura Johnston
2c. crushed pretzels
¾ c. softened butter
3 T sugar
Mix all together. Press into 13x9 in. pan. Bake 5 min. at 400. Let cool in freezer or refrigerator.
8 oz. cream cheese, softened
1 can crushed pineapple (save juice for next step)
1c. sugar
12 oz. Cool Whip
2 packages frozen raspberries
Spread cram cheese mixture on pretzel layer and chill for 1 hour. Mix together 1 large packet raspberry Jello with pineapple juice and hot water to make 3 cups. Add 2packages frozen raspberries. Put in refrigerator. When it begins to set, pour onto cream cheese layer and refrigerate 2 to 3 hours until ready to serve.
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