2 cups crushed pretzels
2 T. granulated sugar
1/3 cup chopped pecans
3/4 cup butter, softened
Preheat oven to 350°F.
In a bowl, combine pretzels, sugar, pecans and butter. Press into the bottom of an ungreased 13x9x2 pan. Bake for 10 minutes. Let cool.
1 pkg. of 8 oz. cream cheese, softened
3/4 cup sugar
1 carton Cool Whip
1 pkg. of 6 oz. raspberry flavored gelatin
2 cups boiling water
2 pkg. of 10 oz. each unsweetened frozen raspberries (DO NOT THAW) Note: I’ve used 2 x 14 oz. packages of raspberries and this does not affect the end product.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in Cool Whip, do not overmix. Gently spread this mixture over the cooled crust.
In another bowl, dissolve gelatin in boiling water. Stir in frozen raspberries until gelatin is almost set. It is important that the gelatin sets up partially or the crust will become soggy. Spread the raspberry mixture over the filling and chill several hours or overnight.