Mis the crushed pretzels, sugar and butter. Pat into a 9x13 inch pan and bake at 400 degrees for 7 minutes. Let cool. Carefully fold cream cheese to Cool Whip and spread on top of pretzel layer. Mix the jello and water; stir in frozen raspberries. Pour over second layer. Refrigerate overnight. Randy Rigg
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|Serving Size: 1 Serving (2267g)|
|Recipe Makes: 1|
|Calories from Fat: 2451 (41%)|
|Amt Per Serving||% DV|
|Total Fat 272.3g||363 %|
|Saturated Fat 171.6g||858 %|
|Monounsaturated Fat 62.9g|
|Polyunsanturated Fat 13.6g|
|Cholesterol 622.2mg||191 %|
|Sodium 3655.7mg||126 %|
|Potassium 3283.5mg||86 %|
|Total Carbohydrate 865.5g||255 %|
|Dietary Fiber 59.5g||238 %|
|Sugars, other 806g|
|Protein 91.8g||131 %|
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Calories per serving: 6031
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