
Raspberry Pretzel Jello Salad
1-1/2 c. crushed pretzels
1/2 c. sugar
1/2 c. melted butter
2 (8 oz.) pkg. cream cheese
1 large carton Cool Whip
1 c. sugar
1 large pkg. raspberry Jello
2 (10 oz.) pkg. frozen raspberries
2 c. hot water
Mix crushed pretzels, 1/2 c. sugar, and butter. Pat into 9x13-inch pan. Bake 6 minutes at 375 degrees. Mix cream cheese, Cool Whip, and 1 c. sugar. Pour over first layer. Dissolve Jello in hot water. Add frozen raspberries. Allow to thicken slightly. Pour over cream cheese layer. Refrigerate.
1/2 c. sugar
1/2 c. melted butter
2 (8 oz.) pkg. cream cheese
1 large carton Cool Whip
1 c. sugar
1 large pkg. raspberry Jello
2 (10 oz.) pkg. frozen raspberries
2 c. hot water
Mix crushed pretzels, 1/2 c. sugar, and butter. Pat into 9x13-inch pan. Bake 6 minutes at 375 degrees. Mix cream cheese, Cool Whip, and 1 c. sugar. Pour over first layer. Dissolve Jello in hot water. Add frozen raspberries. Allow to thicken slightly. Pour over cream cheese layer. Refrigerate.