Preheat the oven to 400°. Butter a 9×13 pan and set aside. Crush the pretzels in a food processor or blender, then blend in the melted butter and sugar until well blended. Press evenly into a greased 9×13 pan and bake at 400° for 8-10 min. Refrigerate for 30 minutes or until cool.
In a medium bowl, cream the cream cheese with an electric mixer. Stir in the sugar and then add the cold whip. Place about 8 spoonfuls on top and carefully spread over the pretzel crust. Be sure to go to the edges so that the jelly mixture does not run off. You can use your finger with a paper towel to run along the edges to clean them. Refrigerate for about 1 hour, or until the jelly is set.
Boil water in a small saucepan with jelly. Stir until the sugar is dissolved (about 2 minutes). Then add the frozen raspberries. Let stand for a few minutes and allow to thicken slightly, then pour over the cream cheese mixture and refrigerate until the jelly is firm, at least 2 hours (I like to leave the jelly overnight).
HOMEMADE SPAGHETTI
Banana and biscuit cake: the delicious dessert without oven
Upon preparing this dish, the smell of the house reminded my teenage daughters of the potlucks held at the church on lazy Sunday afternoons
My Wife’s Boss Loves Calling Her at 6 AM to Ask If She Can Cover Shifts for Sick Employees – We Taught Him a Perfect Lesson
Creamy Garlic Parmesan Chicken: A Decadent and Flavorful Dish
Chicken Alfredo Bake
My Four Kids Objected at My Wedding – When I Found Out Why, My Heart Sank
Vegetable Shank Stew Recipe
Mariska Hargitay & Teen Adopted Daughter Hug in Rare Pic Years after She Cried Becoming Her Mom