Ready in 50 minutes
This is a Christmas tradition for sure, but is great all year round. It combines the tartness of raspberries, with the sweetness of Cool Whip and cream cheese, and a sugar dowsed pretzels. My mouth waters just thinking about it!
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Make the crust first by melting the butter and then mix the 1/4 c sugar and pretzels right in a 13x9 glass dish. Bake at 350 for 10 minutes. Let cool.
Make the filling by mixing the cream cheese and sugar (mix the cream cheese first to smooth it out and then add the sugar). Add the Cool Whip. Spread evenly over the pretzels.
In a mixing bowl, dislove the Jello in BOILING HOT pineapple juice. Add the frozen raspberries and let set a short time until it's about the consistency of gravy. Pour it onto the cream cheese layer and then refrigerate until the Jello is set.
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akakfreeman 3 years agoThe smaller the pretzel pieces, the easier to cut and serve. Be sure to mix the cream cheese and sugar well before adding the Cool Whip. [I posted this recipe.]