"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pretzel Jello Recipe

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This recipe for Pretzel Jello, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Bonnell
Added: Tuesday, October 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups of crushed pretzels
3/4 cup melted butter
3 Tbs. sugar
1 cup sugar, set aside
8 oz. cream cheese
6 oz. pkg. raspberry jello
1 can crushed pineapple
10 oz. pkg. frozen raspberries
small container of Cool Whip
2 cups boiling water

Directions:
Directions:
Mix first 3 ingredients. Pat into 9x13 pan. Bake at 400 for 8-10 minutes. Cool. Mix cream cheese with remaining sugar, Cool Whip and pineapple. Set aside. Mix jello with water. Stir until dissolved. Add frozen raspberries. Set aside until cooled and slightly thickened. Spread cream cheese mixture over pretzels. Make sure the sides are sealed. Spoon fruit mixture over top of cream cheese mixture and refrigerate.

 

 

 

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