This may be the best summer dessert. Sue Unger has been making it for decards and it is a 4th of July treat. Try it and the whole family will love it!
Ingredients
- 2 1/2 cups of crushed pretzels (texture of chopped nuts)
- 1 cut and 3 tablespoons of powered sugar
- 3/4 cuts of melted butter
- 8 ounces of cream cheese
- 1 egg
- 9 ounces of cool whip
- 6 ounces of raspberry jello
- 1 cup of sugar
- 3 cups of water
- 4 cups of fresh raspberries
Directions
mix : 2 1/2 cups of crushed pretzels, texture of chopped nuts,
3 tablespoons of powdered sugar, 3/4 cups of melted butter
Press this mixture into a 9 x 13 baking pan.
Bake for 10 minutes at 350. Then cool the mixture.
Mix together the cream : 8 ounces of cream cheese, one egg, one cup of powdered sugar, 9 ounces Cool Whip.
After pretzel crust is baked and cooled spread cream cheese mixture over pretzels. Refrigerate to firm up
Mix the jello: 6 ounce raspberry jello
one cup of sugar,
2 cups of boiling water,
1 cup of cold water very cold.
Let gel partially gel add 4 cups of fresh raspberries to partially partially gelled Jell-O. Pour the partially gelled Jell-O and raspberries over cold creamed cream mix and pretzel crust. Refrigerate until solid.
