this might be a Utah thing, it might be an acquired taste. perhaps it's just a childhood memory.Whatever it is, I like it. SO, give it a try....I know it sounds scary but it's good, I promise!
1 cup crushed pretzels
3 T. sugar
1/2 c. butter soft-melty
pat into 9X13 glass pan
bake 350 for 10 minutes
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8oz. cream cheese
1 c. sugar
mix until soft
fold in 8oz. cool whip
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Drain large can of crushed pineapple (save juice)
put on top of cream cheese layer
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6oz. raspberry jello (big box)
2 c. HOT water
pineapple juice plus enough water to = 1 1/4 c.
pour into jello
put in bowl in fridge to set a little
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pour on top of crushed pineapple and refrigerate
TRULY!
3 comments:
I have a recipe for a strawberry version (no pineapple, mix strawberries in with strawberry jello) from when I lived in Georgia. The sweet sister who shared it with me was southern born and bred so I don't think it's a Utah thing! I love the mix of sweet and salty together.
Mmmm. I think this might qualify for my food storage. :) JELLO and pretzels and pineapple. I'm going to try it.
I LOVE this recipe but don't have it so thankyou very much.
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