This is a recipe from a friend, Becky Bernholtz from our Colorado days. She brought it to a Sunday school function and I had to have the recipe. It is loaded with calories, but pretty and fun for a special occasion.
2 c coarsely chopped pretzels
3/4 c butter, melted
3 T sugar
Mix pretzels, butter and sugar. Spread evenly in a 9x13 in baking dish. Bake at 400 for 8 mins. Cool.
1 (8oz) cream cheese
1/2 c sugar
1 (8oz) container Cool Whip
Mix cream cheese and sugar, fold in Cool Whip. Spread over cooled pretzel crust, carefully sealing the edges so the Jello layer won't leak through.
1 (6oz) package raspberry Jello
2 (10oz) packages frozen raspberries
Dissolve Jello in 2 cups of boiling water. Stir in 1 1/2 cups cold water. Stir in frozen raspberries. Let set 10 minutes. Pour gently over cream cheese mixture. Refrigerate until set.
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