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Mar 07, 2003

Raspberry Pretzel Jello
By Patti Winter

2 1/2 Cups Coarsely Chopped Pretzels
3 T. Powdered Sugar 1 8 oz tub Cool Whip
3/4 Cup Melted Butter 2 pkgs 3 oz Jello (Rasp or Straw)
8 oz Cream Cheese 1 Egg Beaten
1 Cup Powered Sugar 1 Cup Boiling Water
20 oz frozen raspberries or strawberries



Mix together the Chopped Pretzels, 3 T. Powdered Sugar, and melted butter in 9x13 pan. Bake at 350 for 10 minutes, let cool.

Beat cream cheese, add egg and 1 cup P. Sugar, fold in Cool Whip and spread on pretzel crust. Refrigerate until cool and firm.

Dissolve Jello in 2 Cups boiling water, stirring until dissolved. Cool Jello in fridge until slightly cooled, but not thick.

When slightly thickened, pour over cream cheese mixture . Refrigerate until firm.