Raspberry Pretzel Dessert
6 oz. raspberry Jello
2 cups boiling water
2 - 10 oz. frozen rapberries with juice
1 1/2 cups crushed pretzels
1/2 cups melted butter
2 Tbsp sugar
8 oz. cream cheese
1 cup sugar
8 oz. Cool Whip
Mix Jello, water, berries and juice, pour into bundt pan and let set. Mix pretzels, butter, sugar and
spread on cookie sheet. Bake 10 minutes at 350°, let cool. Blend cream cheese, sugar and Cool
whip. Put on top of Jello. Spread pretzels on top. Refrigrate for at least 3 hours before flipping over.
Submitted by Marie
Cakes, Cookies, Pies & Desserts
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