Easter Dinner

Nick and I celebrated Easter on our own this year and we decided to have something not traditionally eaten on easter...Beef Brisket. We also had Twice Baked Potatoes, zucchini and squash, and Raspberry Pretzel Jell-O.

Raspberry Pretzel Jell-O Salad

Bottom layer:

1 1/2 c. coarsely chopped pretzels

2 Tbsp. sugar

3/4 c. melted butter

Place in a 9x13" pan and bake 10 minutes at 350. Cool completely and put in refrigerator.

Middle layer:

1 (8oz.) pkg cream cheese, softened

1c sugar

1 (8oz.) container Cool Whip

Mix cheese, sugar, and Cool Whip together. Spread on cold pretzel layer and refrigerate 2 hours.

Top layer:

1 large (6oz.) pkg. raspberry Jell-O dissolved in 2 c. boiling water

2 (10oz.) pkg. frozen Birds Eye whole raspberries in light syrup

Stir together until cool and pour over middle layer. Refrigerate overnight.

–Melanie