Combine 3 Tablespoons sugar, margarine and crushed pretzels. Press into 9"x13" pan; bake at 350 degrees for 10 minutes. Set aside to cool. In a separate bowl, mix cream chess, 1 cup sugar and fold in the Cool Whip. Spread over cool crust. In another bowl, pour boiling water over Jello mix. Stir until fully dissolved. Add frozen raspberries. Pour Jello mixture over the Cool Whip mixture and spread to cover. Refrigerate overnight or at least 4 hours.
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|Serving Size: 1 Serving (220g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 212 (38%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 20.8mg||6 %|
|Sodium 921.8mg||32 %|
|Potassium 149.3mg||4 %|
|Total Carbohydrate 82.3g||24 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 78.8g|
|Protein 6.3g||9 %|
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Calories per serving: 551
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