Crust:
2 2/3 c. crushed pretzels
1 1/2 stick melted butter
3 T. sugar
Combine and spread in 9x13 pan. Cool
2nd layer:
8 oz. cream cheese
1 c. sugar
8 oz cool whip
Beat cream cheese and sugar. Fold in cool whip. Spread over crust.
Top layer:
6 oz. raspberry jello
2 c. boiling water
1 pint raspberries
Combine jello and water. Allow to slightly set up. Add raspberries. Pour over cream cheese layer.
Refrigerate.
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Ummmm, this was already posted last September Sara! ;)
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