(The famous Raspberry Pretzel Salad I still get requests for)
Raspberry Pretzel Salad
* 2 c crushed pretzels
* ¾ c. butter melted
* 3 T sugar
Press into 9x13 and cook 8 minutes in a 400° oven.
Cream together
*8 oz cream cheese
*1 c sugar
*12 oz cool whip
then fold in *1 can crushed pineapple, drained.
Spread this mix over cooled pretzel crust and refrigerate. Dissolve 1 large (6 oz)
pkg raspberry jello in 3 cups boiling water. Add frozen raspberries
(about 2 cups or 1 container fresh raspberries) Put in refrigerator
until syrupy. Spoon this over cream cheese layer and refrigerate
overnight. Top with cool whip or whipped cream and serve.
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