- 1 (6 oz.) box jello
- 1 3/4 c. boiling water
* stir till fully dissolved, add 1 1/4 c. cold water
- 1 c. crushed pineapple & juice
- 10 oz. raspberries
* chill for an hour or till slightly firm
- 1 (8 oz) cream cheese
- 1 c. powdered sugar
* blend till smooth, then fold in:
- 1 (12 oz) whipped topping
*crush 2 c. of pretzels
*melt 2 TBSP butter, add 1 TBSP sugar- combine pretzels, butter, and sugar and press into the bottom of a 9x13 pan.
Layer the cream cheese mixture over the pretzel crust. Spoon the cooled jello over the cream cheese mixture and refrigerate till firm.
from the kitchen of Lillian Gibbons (Marsha)
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