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  Raspberry Jello Salad  
 
 
 
 
 
 
 2 cups pretzels, finely crushed 3/4 cup butter, melted 1/2 cup sugar Mix pretzels, margarine and sugar. Press in 9 x 13 inch pan. Bake 6 minutes at 350F. Cool.
 1 8 ounce package cream cheese, softened 1/3 cup sugar 8 ounce carton Cool Whip Combine cheese and sugar. Mix until well blended. Fold in Cool Whip. Spread over cooled crust and chill.
  1 6 ounce package raspberry Jello 2 cups boiling water 2 10 ounce packages frozen raspberries Dissolve Jello in water; add frozen raspberries. Stir gently until fruit separates and Jello thickens. Pour over cream cheese layer. Chill until firm.       
 
 
   
 
 
 
 
 
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