Tuesday, July 29, 2008

Raspberry-Cream-Pretzel Jello Salad


1st Layer Crust:

2 cups Coarsly crushed pretzels

3 Tbl Sugar

3/4 Cup melted butter or margarine

2nd layer:

8oz Cream Cheese

1 Cup Sugar

1 small Can Crushed Pinapple

fold in 8oz. tub cool whip

spread over pretzel crust

3rd layer:

1 6oz. package raspberry jello

2 cups boiling water

1 package frozen raspberries

let set until slightly thick then pour over 2nd layer.


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