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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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 15|
|Calories from Fat: 632 (64%)|
|Amt Per Serving||% DV|
|Total Fat 70.2g||94 %|
|Saturated Fat 41.6g||208 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 198.6mg||61 %|
|Sodium 1138.7mg||39 %|
|Potassium 348.5mg||9 %|
|Total Carbohydrate 79.5g||23 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 75.9g|
|Protein 13.4g||19 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 983
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