By:
Connie Heath
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1 1/2 c. Crushed Pretzels ~ (curly ones)
3/4 c. Melted Butter
2 Tbsp. Sugar
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Roll Pretzels with rolling pin ~ (not to fine).
Mix Butter & Sugar with Pretzels.
Put in a 9 X 13 inch pan.
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Bake at 350 for 10 minutes.
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Next layer:
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1 c. Sugar
8 oz. Cream Cheese
9 oz. Cool Whip
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Add Sugar to Cream Cheese & cream together.
Fold in Cool Whip.
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Put over Baked Pretzels.
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6 oz. Raspberry Jello - (or 2 small ones)
20 oz. Frozen Raspberries
2 c. Hot Water
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Dissolve Raspberry Jello in Hot Water.
Let set & jell a little.
Add Frozen Raspberries.
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Place Jello on top of Cream Cheese & refrigerate.
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Keep only 2 or 3 days.
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