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| RASPBERRY JELLO SALAD | |
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1st Layer: 1 6 oz. pkg. raspberry Jell-O 2 c. hot water 2 boxes frozen raspberries Mix and pour into Bundt cake pan. Allow Jell-O to set. 2nd Layer: 8 oz. pkg. cream cheese 1 c. powdered sugar 8 oz. Cool Whip Mix cream cheese and sugar. Fold in Cool Whip. Layer onto Jell-O. 3rd Layer: 1 1/2 c. crushed pretzels 2 tbsp. sugar 3/4 c. butter Mix. Bake on cookie sheet at 350°F for 10 minutes. Cool. Spread on top of second layer. | |
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