Ingredients:
Crust:
2 c. crushed pretzels
3 TBSP. sugar
1/2 c. butter, melted
Filling:
1 8-oz. pkg cream cheese, softened
1 c. sugar (I used powdered sugar....?)
1 12-oz container whipped topping
1 16-0z can crushed pineapple, drained
Jello top:
1 6-oz pkg raspberry gelatin
3 c. boiling water
1 10-oz pkg frozen raspberries
Directions:
Preheat oven to 400 degrees F. Crush pretzels with rolling pin. mix with sugar and melted butter. Press into bottom of 9x13-inch baking dish. Bake 5 minutes. Cool.
Beat cream cheese and sugar until fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust.
Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator until very syrupy. Carefully pour over cream cheese layer. Refrigerate until set. Garnish with whipped cream.
Crust:
2 c. crushed pretzels
3 TBSP. sugar
1/2 c. butter, melted
Filling:
1 8-oz. pkg cream cheese, softened
1 c. sugar (I used powdered sugar....?)
1 12-oz container whipped topping
1 16-0z can crushed pineapple, drained
Jello top:
1 6-oz pkg raspberry gelatin
3 c. boiling water
1 10-oz pkg frozen raspberries
Directions:
Preheat oven to 400 degrees F. Crush pretzels with rolling pin. mix with sugar and melted butter. Press into bottom of 9x13-inch baking dish. Bake 5 minutes. Cool.
Beat cream cheese and sugar until fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust.
Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator until very syrupy. Carefully pour over cream cheese layer. Refrigerate until set. Garnish with whipped cream.
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