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.