2 c. crushed pretzels
3 T. sugar
3/4 c. butter, very soft
8 oz. cream cheese, softened
1 c. powdered sugar
1 (20 oz.) can crushed pineapple, drained
8 oz. whipped cream
6 oz. raspberry jello
1 pkg. frozen raspberries, thawed
Combine pretzels, sugar and butter and press into a 9x13 pan. Bake at 400 degrees for 5 minutes.
Mix cream cheese, powdered sugar, pineapple and whipped cream in a bowl (original recipe calls for cool whip. I just use heavy whipping cream, whip it until medium to stiff peaks and eyeball...or you could weigh it). Pour over crust. Mix jello with 3 c. hot water and add drained raspberries. Set in refrigerator until slightly thickened. Spread onto cream cheese mixture. Chill overnight.
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