"Hunger is the best sauce in the world."--Cervantes

Chilled Raspberry Dessert Recipe

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This recipe for Chilled Raspberry Dessert, by , is from The Peterson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carolyn Connelly (Peterson)

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups crushed pretzels (medium to course)
2 tablespoons sugar
3/4 cup melted butter
8 1/4 oz softened cream cheese
1 cup sugar
8 1/4 oz softened cool whip (x2) (Two tubs of cool whip) (Never use 'lite' cool whip)
1 (6 oz) package raspberry jello
2 cups boiling water
20 oz. frozen raspberries

Directions:
Directions:
The crust is a combination of crushed pretzels (rather have a little more than a little less pretzels), sugar and butter in 9x13 inch pan. Bake at 350 degrees for 10 minutes. Cool. The filling is a mixture of cream cheese, sugar and cool whip. Layer over crust and let it set for 2 hours in refrigerator (or outside in the winter in Minnesota for 20 minutes). Topping: dissolve jello in water then add raspberries. Let it set slightly then pour over filling.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is Mick's mother, Ann Connelly (Lachenmayer)'s, recipe found in the Saint Thomas Academy cook book.

 

 

 

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