Monday, January 11, 2010

Raspberry Pretzel Jell-O Salad


2 C. mashed pretzels
2 T. sugar
½ C. melted butter

Press into 9x13 pan.  Cook 400 for 5 min. Cool.

Spread on Crust:
1 8 oz. cream cheese
1 C. powdered sugar
1 small can crushed pineapple, drained
8 oz. Cool Whip

Dissolve large Rasp. Jell-o in 2 C. boiling water add 2 cups cold water—can add pkg frozen raspberries in place of 1 cup of water; when mixture is syrupy, pour over cream cheese.

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