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Salad
|
1
cup
pretzels, crushed
|
|
0.5
cup
sugar
|
|
0.5
cup
butter
|
|
9
ounces
cream cheese, softened
|
|
0.5
cup
powdered sugar
|
|
9
ounces
Cool Whip
|
|
1
large
raspberry Jello
|
|
2
cup
hot water
|
|
2
cup
cold water
|
|
1
24 ounce pkg
frozen raspberries
|
|
2
cups
drained crushed pineapple
|
Mix crushed pretzel, sugar, and butter.
Press into a 9 x 13 pan sprayed with Pam.
Bake 350° for 10 minutes only
Cool.
Beat cream cheese and sugar.
Add the Cool Whip.
Spread on the crust.
Dissolve the respberry Jello in hot water.
Add the cool water to cool Jello down.
Add the fozen raspberries and crushed pineapple.
Pour over the cream cheese layer and refrigerate for 3 - 4 hours.
Per Serving
| Kcal: | 359 kcal |
| Fibers (g): | 2.6g |
| Sodium (mg): | 259mg |
| Carbs: | 42.2g |
| Sugar (g): | 9.9g |
| Fat: | 19.6g |
| Saturated fat (g): | 11.7g |
| Cholesterol: | 51mg |
| Proteins: | 5.4g |
