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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 1/2 cups crushed pretzels

  3. 300 grams sugar

  4. 110 milliliter melted butter

  5. 50 grams pecans (chopped)

  6. 225 grams cream cheese

  7. 1 medium tub Cool Whip

  8. 225 grams crushed pineapple -- drained.

  9. 450 milliliter water

  10. 175 grams raspberry jello

  11. 575 grams frozen raspberries

Instructions Jump to Ingredients ↑

  1. Combine together pretzels, pecans, butter and 100 g sugar, and press in 23x33 cm pan.

  2. Bake at 180 øC for 5-7 min. Cool.

  3. Beat together cream cheese and rest of sugar (200 g) Fold in whip and crushed pineapple. Spread over crust.

  4. Boil 450 ml water. Pour in raspberry jello and frozen raspberries. Crush them as they thaw. Cool until it starts to thicken. Pour over cheese mixture. Refrigerate.

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