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
Combine
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.
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1 comments:
We always make this with strawberries, but raspberries sound really yummy!
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