2 c. pretzels, coarsely chopped
3 T. sugar
¾ c. butter, melted
1 pkg. cream cheese, room temperature
½ c. sugar (for cream cheese mixture)
1 small carton Cool Whip
2 bags (10 oz.) raspberries frozen or fresh
1 pkg. (6 oz.) raspberry Jell-O
2 c. boiling water
Preheat oven to 400 degrees. Mix pretzels, sugar (3 T.) and butter. Pat them into a 9x13 pan. Bake it for 6 to 7 minutes. Let cool. Beat cream cheese, cool whip, and sugar (1/2 cup) together. Spread over cooled crust. Separately combine raspberries, Jell-O, and boiling water until Jell-O is dissolved. Only add about 1 c. cold water to Jell-O. Let it stand in fridge until partially set. Then pour over cream cheese layer.
Refrigerate until set and firm.
3 T. sugar
¾ c. butter, melted
1 pkg. cream cheese, room temperature
½ c. sugar (for cream cheese mixture)
1 small carton Cool Whip
2 bags (10 oz.) raspberries frozen or fresh
1 pkg. (6 oz.) raspberry Jell-O
2 c. boiling water
Preheat oven to 400 degrees. Mix pretzels, sugar (3 T.) and butter. Pat them into a 9x13 pan. Bake it for 6 to 7 minutes. Let cool. Beat cream cheese, cool whip, and sugar (1/2 cup) together. Spread over cooled crust. Separately combine raspberries, Jell-O, and boiling water until Jell-O is dissolved. Only add about 1 c. cold water to Jell-O. Let it stand in fridge until partially set. Then pour over cream cheese layer.
Refrigerate until set and firm.
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