Mix and press in 9x13:
1 2/3 c. chopped pretzels
3/4 c. margarine
2 T. sugar
Mix until smooth & spread on pretzel mix, making sure to seal all edges:
1 c. sugar
8 oz. cool whip
8 oz. cream cheese
Mix until fruit thaws and jello thickens & pour over cream cheese mixture:
6 oz. raspberry jello
2 c. boiling water
20 oz. frozen raspberries
Refrigerate 2 hours.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment