This is one of those recipes that you just have to love. Everybody loves it! Everybody takes seconds, and you never regret making more than you need. I make this once or twice a
year for a holiday or to impress company.:)
(Thank you for the recipe Grandma Long)
1 cup finely crushed pretzels (about 4 cups whole pretzels put into a ziploc bag and beaten/rolled with a rolling pin)
3/4 cup sugar
3/4 cup melted butter
Stir together and then press crust into a 9×13 pan. Bake @ 350 degrees for 10 minutes. I stab it with a fork all over a little while after taking out of the oven so that the crust doesn’t get too stiff. Cool completely.
Step 2 (while crust is baking) – Jello mixture
1 large (serves 8 ) raspberry jello mix
2 cups boiling water 1 cup cold water
1 pkg. frozen raspberries
Whisk the jello packet into the boiling water until dissolved and then add the cold water and raspberries. Stir and then put in fridge until somewhat jelled (about 30 minutes). If it doesn’t seem to be jelling fast enough for you then put it in the freezer for about 10 minutes for a quick jell.
Step 3 (while jello cools) – Filling
8 oz. softened cream cheese
1/4 cup sugar
8 oz. cool whip
Mix and then smooth over the cooled crust. Spread the partially jelled jello on top of the cream cheese filling layer. Chill completely set.
Note: Strawberry Jello and frozen strawberries are also delicious!