Preheat the oven to 400°. Butter a 9×13 pan and set aside. Crush the pretzels in a food processor or blender, then blend in the melted butter and sugar until well blended. Press evenly into a greased 9×13 pan and bake at 400° for 8-10 min. Refrigerate for 30 minutes or until cool.
In a medium bowl, cream the cream cheese with an electric mixer. Stir in the sugar and then add the cold whip. Place about 8 spoonfuls on top and carefully spread over the pretzel crust. Be sure to go to the edges so that the jelly mixture does not run off. You can use your finger with a paper towel to run along the edges to clean them. Refrigerate for about 1 hour, or until the jelly is set.
Boil water in a small saucepan with jelly. Stir until the sugar is dissolved (about 2 minutes). Then add the frozen raspberries. Let stand for a few minutes and allow to thicken slightly, then pour over the cream cheese mixture and refrigerate until the jelly is firm, at least 2 hours (I like to leave the jelly overnight).
Chocolate Cake
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Really good! My wife and I ate half of it at night and the rest for lunch the next day!
SALT AND ALUMINUM METHOD FOR SILVER: MY EXPERIENCE AND WHAT I USE IT FOR
Every time I whip this up, the house smells incredible. It’s always a crowd pleaser.
This recipe was everything! Everyone ate 3 of these rolls!
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Do this after each use and the oven will always be clean: not one grease stain.
Chicken Fajita Casserole
