warren@mdcbbs.com (03/22/91)
Raspberry Pretzel Dessert from Cheryl Landry 1 1/2 c. crushed pretzels 1/2 c. sugar 1/2 c. melted butter 1/2 c. pecans (chopped) Combine and press in 9"x13" pan. Bake at 350degF for 5-7 min. Cool. 1 8oz. pkg. cream cheese 1 c. sugar Beat together. Fold in 1 med. tub Cool Whip and 1 8oz. can crushed pineapple, drained. Spread over crust. Boil 2 c. water. Pour in a 6oz. pkg. raspberry Jello and 2 10oz. pkgs. frozen raspberries. Crush them as they thaw. Cool until it starts to thicken. Pour over cheese mixture. Refrigerate. (I haven't tried this recipe) Connie P.S. Although I got this recipe from Cheryl Landry, I'd be willing to bet it originally came from a copyrighted source, such as a Jello cookbook!