Raspberry Pretzel Dessert
Yield
1 servingsPrep
20 minCook
10 minReady
8 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pretzel sticks
crushed |
* |
| 3 | tablespoons |
sugar
|
|
| ¾ | cup |
butter
melted |
|
| 12 | ounces |
whipped cream
|
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | each |
jello
raspberry, 1 large box |
*
|
| 2 | cups |
water
boiling |
|
| 20 | ounces |
raspberries
frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pretzel sticks
crushed |
* |
| 45 | ml |
sugar
|
|
| 177 | ml |
butter
melted |
|
| 346.8 | ml/g |
whipped cream
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 1 | each |
jello
raspberry, 1 large box |
*
|
| 473 | ml |
water
boiling |
|
| 578 | ml/g |
raspberries
frozen |
|
Directions
Mix the crushed pretzels, sugar and butter.
Pat into a 9x13 inch pan and bake at 400℉ (200℃) for 7 minutes.
Let cool.
Carefully fold cream cheese to whipped cream and spread on top of pretzel layer.
Mix the jello and water; stir in frozen raspberries.
Pour over second layer.
Refrigerate overnight.
