RASPBERRY DELIGHT SALAD|
3/4 c. butter
3 Tbsp. brown sugar
2 1/2 c.crushed pretzels, not
1 (6 oz.) pkg. raspberry
2 c. boiling water
1 (1 lb.) pkg. frozen
sweetened, if desired
1 (8 oz.) pkg. cream cheese,
1 c. sugar
1 small carton Cool Whip
Combine butter and brown sugar, then work in the pret-
zels. Mix well, then pat into an even layer in bottom of 9 x
13-inch buttered pan. Bake at 350 degrees for 10 minutes. Set aside.
Dissolve jello in boiling water and while mixture is still hot
stir in berries. Cool until mixture begins to set. Cream the
cheese with the granulated sugar. Very carefully fold this
into the Cool Whip. Spread in an even layer over the cooled
crust. When jello has set some, spoon evenly over the cheese
mixture. Cover and refrigerate, overnight. Can be made with
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