1st Layer:
2 c. crushed pretzels
3/4 c. margarine, melted
3 T. sugar
2nd Layer:
8 oz. cream cheese, room temp.
1 c. sugar
8 oz. Cool Whip
3rd Layer:
2 (3 oz.) pkgs. raspberry jello
2 c. boiling water
12 oz. pkg frozen raspberries
Mix 1st layer and press into 9 x 13 pan. Bake @ 350 for 10 minutes. Mix 2nd layer and spread on cooled crust. Dissolve jello in boiling water. Add frozen raspberries. Stir until no longer frozen. Mixture will be runny. Pour/spoon over cream cheese layer. Chill 4 hours or until set.
Catherine S.
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