Ingredients
- 10 size
- 2 pretzel sticks
- 2 boxes of raspberries (frozen)
- 1 ct cool whip
- 1 box of raspberry jello
- 475 ml boiling water
- 170 gr butter
- 38 gr sugar
- 1 package cream cheese
Mis the crushed pretzels, sugar and butter. Pat into a 9x13 inch pan and bake at 200ºC or 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
