New Recipe

Monday was a big day for Sean at work, so Sunday night I made his favorite dinner and surprised him with his favorite dessert! (Thanks, Joni, for sending me the recipe!)  So here is the recipe for the dessert, as I had never made it before:

Pretzel & Raspberry Salad

Base:
2 cups crushed pretzels (not too fine)
2 Tbs sugar
¾ cup melted butter

Mix and pat into 9x13 pan – Bake 425 degrees for 5 minutes. Cool completely

Filling:
1 8 oz package cream cheese softened
1 cup sugar
1 small can crushed pineapple

mix well.  Fold in – 19 oz cool whip, spread on crust; refrigerate

Topping:
2 small pkg raspberry jello
2 cups boiling water
1 large bag frozen raspberries

Mix in bowl; cool in fridge. Then pour over filling and set.

SURVEY SAYS: It's definitely a keeper!  It took a really long time to make, though - so this one will only be for special occasions.