Prepare in 9x13 pan
In a bowl mix pretzels, pecans, sugar and melted butter.
Spread and press evenly into a 9x13 pan.
Bake at 400 for 10 minutes and let cool.
Cream together cream cheese and sugar, then carefully fold in the large container of Cool Whip.
Spread mixture on cooled pretzel mix.
Pour boiling water and jello together and stir until jello is completely dissolved.
Add raspberries and stir until thawed.
Gently pour over cream cheese filling and chill until set.
Originally Submitted
3/14/2010
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