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!