Pretzel & Raspberry Salad
Base:
2 cups crushed pretzels (not too fine)
2 Tbs sugar
¾ cup melted butter
Mix and pat into 9x13 pan – Bake 425 degrees for 5 minutes. Cool completely
Filling:
1 8 oz package cream cheese softened
1 cup sugar
1 small can crushed pineapple
mix well. Fold in – 19 oz cool whip, spread on crust; refrigerate
Topping:
2 small pkg raspberry jello
2 cups boiling water
1 large bag frozen raspberries
Mix in bowl; cool in fridge. Then pour over filling and set.
SURVEY SAYS: It's definitely a keeper! It took a really long time to make, though - so this one will only be for special occasions.
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