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  • 12servings
  • 25minutes
  • 312calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups fiinely crushed pretzels

  2. 2 tablespoons sugar

  3. 1/3 cup chopped pecans

  4. 3/4 cup butter, softened

  5. FILLING:

  6. 1 package (8 ounces) cream cheese, softened

  7. 3/4 cup sugar

  8. 1 carton (8 ounces) frozen whipped topping, thawed

  9. 1 package (6 ounces) raspberry gelatin

  10. 2 cups boiling water

  11. 2 packages (10 ounces each ) frozen unsweetened raspberries

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the pretzels, sugar, pecans and butter. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned; cool.

  2. In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping; spread over crust. In a large bowl, dissolve gelatin in boiling water. Stir in frozen raspberries until gelatin is almost set. Spread over filling. Chill several hours or overnight. Yield: 12-16 servings.

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