Sunday, December 2, 2007

Christmas Raspberry Crunch

From the Kitchen of: Tiffany Webber

2 cups crushed pretzels
3 tbsp sugar
½ cup butter
1 – 8 oz package cream cheese (softened)
1 cup sugar
1 – 12 oz carton cool whip
1 – 16 oz can crushed pineapple, drained
1 – 6 oz package raspberry gelatin
2 cups boiling water
1 – 10 oz package frozen raspberries

Preheat oven to 400 degrees. Crush pretzels with rolling pin. Mix with sugar and melted butter. Press into bottom of 9x13 baking pan. Bake 5 minutes. Cool. Beat cream cheese till fluffy and add sugar. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in fridge till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped topping. Serves 12.

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