From Rozanne Huff, my neighbor
First Layer:
2 c. crushed pretzels
3 T. sugar
3/4 c. melted butter
Mix ingredients and press into a 9 x 13 inch pan. Bake at 400 degrees for 5 minutes. Cool.
Second Layer:
8 oz. cream cheese
1 c. sugar
1 small can crushed pineapple, drained
1 8 oz. tub Cool Whip
Mix cream cheese & sugar; add pineapple and fold in Cool Whip. Spread onto cooled crust.
Third Layer:
2 small pkgs. raspberry gelatin
2 c. boiling water
20 oz. frozen raspberries
Mix gelatin and water until dissolved. Add frozen raspberries. This will set up really quickly. When it is thickened, pour over cream cheese layer in pan. Refrigerate until set.
I made this today for a baby shower that is tomorrow. It looks really, really yummy and it is a quick jello salad to prepare because the jello part sets up so quickly from the frozen berries.
1 comment:
I am so excited for this recipe!! I had it at a baby blessing years ago and loved it, but the woman that made it would not give the recipe out. I am so making this!
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