Tuesday, August 19, 2008

Red Raspberry Crunch

This tart and cool dessert is a perfect summertime treat. Make sure you use fresh raspberries from your garden, or the local vegetable stand. (You may also substitute strawberries, boysenberries or blackberries if you wish.) Bon Appetit!
You will need:

3 cups crushed pretzels
1/2 cup melted butter
2 tablespoons sugar
1 package cream cheese
2 cups whipped cream
1 cup sugar
2 (3 oz.) packages Raspberry Jello
2 cups pineapple juice
2-3 cups fresh garden raspberries

Tie on your apron. In a medium bowl combine pretzels, melted butter and sugar. Mix together and spread over a greased 9 x 13 casserole dish. Bake in the oven for 10 minutes at 350 degrees. Put in fridge to chill.

With your Kitchen Aid, beat together cream cheese, whipped cream, and sugar until smooth. Spread over cooled pretzel crust and put in fridge to chill.

On the stove top, bring pineapple juice to a simmer, and dissolve two packages of Raspberry Jello. Let Jello cool, and add fresh raspberries. Pour raspberry mixture over top of cream filling and let harden in fridge for 1 hour. Serve chilled (makes 10-15 servings). Happy eating!

5 comments:

James and Heather English said...

I am so excited about this recipe! I have had neighbors make it before and it is heavenly!! Yum, I can't wait to make it. Love the new header of the blog too by the way. See you tomorrow!

Ann Marie said...

I just gave Suzanne a recipe today that I make like this that we call " Rasberry Pretzel Salad" yes.. we serve it as a jello salad. It's different with the pineapple juice though.. I'd probably like it! I'll have to try your version sometime. I love this stuff!

Suzanne said...

Ok, I LOVE in your recipe the first instruction is tie your apron on!! Too cute! As Ann said, she just gave me this recipe to me for my ward outing. I am nervous to make it a first time and then serve it to the public, you have no idea what kind of anxiety attacks I get from this. Well here's crossing my fingers it goes well! -Suzanne

Marie said...

Meg, this sounds just divine! I look forward to trying it sometime. :D Can't wait to see you Friday!

Smithers said...

So excited to have this recipe! This is one that I love that I forgot about. I think you made it for me a long time ago and it changed my life!