2 C. crushed pretzels (any type crushed fine)
1 square melted butter
Mix and spread evenly in a 9 X 13 casserole dish
Bake at 400’ for 8 min. take out
In a separate bowl:
Cream together: 8 oz. Pkg. Cream cheese with 1 cup sugar
Then with a spoon fold in 1 cup Cool whip, mix until smooth
Pour over pretzel layer in pan, make sure the cream cheese fills to the edges of the pan so no pretzels are showing. Let chill for 30 min.
Then top with this fruit layer:
Mix 1 ¾ C. water with 1 small box of raspberry jello, stir well and let sit until it starts to thicken, add 1 cup raspberries to jello and pour over cream cheese layer. Put in fridge and let set up well – at least 1 hour. You can’t rush this salad, but it’s worth it!!!
~Millicent Carrasco
No comments:
Post a Comment