Rather than raspberries, she used strawberries and pineapple to give it a more refreshing flavor and great for summer time. I changed it up a bit from her recipe. It takes time for all the layers to set and cool so its always best to prepare ahead of the meal by at least a few hours.
Preheat oven to 400
Crust:
2 cups crushed pretzels
1/2 cup butter melted
3 tbsp. sugar
Cream cheese layer:
1 8oz. cream cheese ( I always use low fat)
1 8 oz. container of cool whip
3/4 cup sugar
Jello Layer:
20 oz. frozen strawberries
2 3-oz. pkgs strawberry gelatin
1 8 oz. can crushed pineapple
2 cups boiling water
Mix crust ingredients together and bake for 7 minutes. Allow to cool completely.
In a large mixing bowl, combine ingredients for cream cheese layer and pour over cooled crust. Chill for about an hour.
Mix gelatin mix into boiling water and stir until completely mixed. Add crushed pineapple and strawberries and pour over the cream cheese mixture. Refrigerate until serving time.
Heather
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