Thursday, December 22, 2011
2 1/2 cups broken pretzels
3 Tbsp sugar
3/4 cup melted butter (1 1/2 sticks)
Stir butter and sugar until well mixed; stir in pretzels. Pat into bottom of a 9x13pan. Bake at 400 for 8 minutes, then cool completely.
8oz softened cream cheese
1 cup sugar
8oz cool whip
Mix cream cheese and sugar until smooth. Mix in cool whip and spread over cooled pretzel layer. Make sure to seal edges of pan.
2 cups boiling water
1 large package raspberry jello
20oz bag of frozen raspberries (no sugar added)
Dissolve jello in boiling water. Add raspberries. Let stand in fridge about 15 minutes until jello starts to set. Pour over other layers in pan. Cover and place in refrigerator for an hour or until ready to serve.