Raspberry Pretzel Dessert
|Broken pretzels||2 Cup (32 tbs)|
|Melted margarine||3 Tablespoon|
|Confectioner's sugar||3 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Raspberry gelatin||6 Ounce (1 Package Of 6 Ounce)|
|Frozen raspberries||16 Ounce (1 Package Of 16 Ounce)|
|Cream cheese||8 Ounce, softened|
|Lemon juice||1 Tablespoon|
|Confectioner's sugar||1 Cup (16 tbs)|
|Whipped topping||8 Ounce|
Combine the pretzels, margarine and the 3 tablespoons confectioners' sugar.
Spread in a 9x13 inch baking dish, being sure to cover the bottom of the dish completely.
Bake at 350 degrees for 10 minutes; let stand until cool.
Combine the boiling water and the dry gelatin mix in a bowl, stirring until dissolved.
Stir in the frozen raspberries; let stand until cool.
Combine the cream cheese, lemon juice, egg and the 1 cup confectioners' sugar in a separate bowl and mix well.
Fold in the whipped topping.
Spread carefully over the top of the cooled pretzel mixture.
Pour the semi-set gelatin mixture carefully over the cream cheese layer, being careful not to let the two layers mix.
Chill until firm.