Tuesday, April 14, 2009

Raspberry Pretzel Jello

2 cups crushed pretzels
2 Tablespoons Sugar
3/4 cups Melted Butter

press in pan and bake at 350 for fifteen minutes

1 package cream cheese (softened)
1 cup sugar
1 9 oz container Cool Whip

Spread on the pretzel layer.

1 Large box Raspberry Jello
2 Cups boiling water
1 bag frozen raspberries

Spread on the cream cheese layer. Refrigerate for at least four hours.


Jessie said...

We always make this with strawberries, but raspberries sound really yummy!