1 - 6 oz package raspberry Jell-O
2 cups boiling water
2 cups cold water
2 1/2 cups fresh raspberries (or fresh frozen) (not in syrup or juice)
1 1/2 cups crushed pretzels (we prefer to use Butter Snap Pretzels...they look like window panes)
1/2 cup butter (1 stick), melted
2 TBS sugar
8 oz cream cheese
1 cup sugar
1 cup freshly whipped cream
In a small bowl, combine the Jell-O and boiling water. Stir until all the gelatin is dissolved. Add the cold water and stir. Place in the refrigerator and cool until it begins to gel.
Add the raspberries to the Jell-O, pour into a 9x13 pan and place in the refrigerator to set.
Preheat the oven to 350 degrees. In a separate bowl, mix the crushed pretzels with the melted butter and 2 TBS sugar and spread into a 9x13 pan. Bake 10 minutes, then remove, stir and cool.
After the gelatin has set, beat the cream cheese, 1 cup of sugar and the freshly whipped cream together until it is well blended. Spread this mixture over the gelatin. Top with the pretzel mix. Pat down a little on top of the pretzels.
Let set in the refrigerator until read to serve.
Source: Farm Recipes and Food Secrets from the Norske Nook - Helen Myhre
Mark and Marianne