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Pretzel crust:

1 1/2 cups crushed pretzels
1/2 cup sugar
1 cube butter, melted
Mix and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.

Cream:
8 oz. cream cheese, softened
1/2 cup sugar
8 oz. Cool Whip
Blend together. Spread on top of pretzel crust. Refrigerate until cool.

Jello:

6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries
Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

Note:
I like to top it with another layer of Cool Whip and garnish with whole raspberries.[/CENTER]
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