Crust
2 Cups broken pretzels
1/2 Cup melted butter
3 T sugar
Mix and bake on cookie sheet for 5 minutes at 400 degrees.
Cool and place in 9x13 pan.
1st Layer
8oz cream cheese
1 Cup sugar
2 small cans crushed pineapple - drained
8oz cool whip ( I prefer 1 cup heavy cream, whipped)
Mix cream cheese, sugar and pineapple. Fold in cool whip
and spread over pretzel crust.
2nd Layer
1 large raspberry jello
2 Cups boiling water
2 Cups frozen raspberries
Mix jello and water. Add raspberries and wait until cool. Pour
over cream cheese layer and chill until set.
I've used less butter, fat free cream cheese, fat free cool whip and
it still tastes great. But as usual, it tastes best with all the fat!
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