| | Directions | | Preheat oven to 400. Mix pretzels, 3 teaspoons of sugar, and butter and pat into 13 x 9 pan. Bake for 8 minutes. Cool. Combine cream cheese, 1 cup of sugar, and cool whip. Spread on cooled crust. Refrigerate overnight. The next day dissolve the jello in the water and add frozen raspberries. Pour over other layers. Refrigerate. Serve... |
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| Ingredients | | - |  | 2 cups broken pretzels |
| - | | 3 teaspoons sugar |
| - | | 3/4 cup butter, melted |
| - | | 1 package cream cheese, softened (8 ounce pkg.) |
| - | | 1 cup Sugar |
| - | | 8 ounces Cool Whip |
| - | | 1 3/4 cups boiling water |
| - | | 1 box raspberry jello (large box) |
| - | | 2 packages frozen raspberries |
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