By Doula Patti
Sweet, salty, cool, and crunchy! Perfect for a summertime potluck or Sunday afternoon treat. Hope you love this one as much as I do!
Combine and press into 9×13″ pan:
1½ c. crushed pretzels
½ c. butter, melted
2 T. sugar
Bake at 350º for 10 minutes and let cool.
Combine and spoon on cooled pretzel crust:
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
2 small packages of raspberry Jell-O
2 c. boiling water
2 packages of frozen raspberries
Mixture will thicken as it cools. Pour over cream cheese layer. Refrigerate! Enjoy!