Thursday, September 20, 2007

Raspberry Pretzel Salad

2 cups pretzels crushed (I use the waffle ones)
1-1/2 cubes butter (melted)
2 Tbsp. Sugar
Mix and pat into 9x13" pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.
Topping for crust:
8-oz. cream cheese
9-oz. cool whip
1 cup sugar
Mix cream cheese, cool whip and sugar. Dab or lop on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.
2 cups water
1 large pkg. raspberry Jell-O
2 pkg. (10-oz. each) frozen raspberries (don't drain)
1 (15 1 / 4 oz.) can crushed pineapple (don't drain)
Bring water to a boil. Completely dissolve Jell-O in boiling water and cool. Add fruit and stir. Pour carefully over top of cream cheese mixture. Set until firm.

Recipe courtesy of Auntie Mo

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