Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Pretzel sticks, crushed |
| 3 tablespoons | Sugar |
| ¾ cup | Butter, melted |
| 1 carton | Cool Whip (12 oz.) |
| 1 pack | Cream cheese, softened 8 oz. |
| 1 large | Box of raspberry jello |
| 2 cups | Boiling water |
| 2 \N | Boxes of frozen raspberries |
| \N \N | 10 oz. size |
Mis the crushed pretzels, sugar and butter. Pat into a 9x13 inch pan and bake at 400 degrees for 7 minutes. Let cool. Carefully fold cream cheese to Cool Whip and spread on top of pretzel layer. Mix the jello and water; stir in frozen raspberries. Pour over second layer. Refrigerate overnight. Randy Rigg Submitted By RANDY RIGG On 10-17-95