Crust
2 c. pretzels, crushed
3 T. sugar
3/4 c. margarine, melted
2/3 c. pecans, chopped (optional)
Pre-heat oven to 375*. Mix together pretzels, sugar, pecans and margarine. Press into 9 x 13 pan, bake for 7 min. Cool completely.
1 (8 oz) pkg. cream cheese (softened)
1 c. sugar
1 lg. container Cool Whip
1 lg. pkg. raspberry jell-o
1-2 pkgs. frozen raspberries
Blend cream cheese, cup of sugar and 1/2 of Cool Whip. Spread over cooled pretzels and chill. Dissolve Jell-o in 2 cups boiling water. Add frozen raspberries; chill until almost set. Pour over cream cheese mixture. Chill until Jell-o is set. Spread remaining Cool Whip on top and serve.
NOTE: The recipe calls for a large container of Cool Whip; half mixed with the cream cheese and the other half on top. I personally felt like it was over kill on the Cool whip and chose not to put the remaining half on top of my salad. You could get away with using a regular Cool Whip container if you would like.
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1 comment:
My Grandma made this one for Thanksgiving last week, but she did it with strawberries. It was so good I almost burst into tears when I took the first bite.
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