Raspberry Pretzel Jello Recipes

Steps:

• In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
• Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
• Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.

Steps:

• Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up.
• Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool.
• Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust.
• Spead the firming jello mixture on top of the cream cheese mixture.
• Refridgerate to settle firming and serve chilled.

Steps:

• Melt margarine& mix together with sugar& pretzels.
• Press into 9x13 pan.
• Bake@ 350 for 10 minutes.
• Cool.
• Cream sugar and cream cheese together and stir in Cool Whip for the second layer.
• When blended, spread over cooled pretzel crust.
• Place in refrigerator until mixture is firm.
• Dissolve jello in boiling water and add raspberries.
• Chill.
• When jello starts to thicken, pour over cream cheese mixture.
• Chill overnight.
• Cut into squares and garnis with whipped cream and a fresh berry if available.