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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Raspberry Pretzel Dessert Recipe

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

Connie Dicesare


3 Tablespoon butter, melted
3 Tablespoon sugar
2 cups crushed pretzels
Do not crush pretzels too fine. Mix with sugar and butter and press into bottom of 9"x13" pan. Bake at 350F for 15 minutes. Set aside to cool.

1/2 cup powdered sugar
8 oz cream cheese
12 Cool Whip
2 cups mini marshmallows
Cream softened cheese, add sugar and beat well. Fold in Cool Whip and marshmallows, spread over cooled crust.

2 cups boiling water
2-10 oz pkgs frozen raspberries, drained
6 oz raspberry gelatin
Dissolve gelatin in water. Stir in berries. Chill until slightly thickened. Spread over cream layer, Chill until ready to serve.





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