Raspberry Pretzel Dessert - cooking recipe

Ingredients

1 1/2 sticks margarine
2 c. pretzels, crushed (11 or 12 oz. pkg.)
2 c. pineapple juice
1 large pkg. raspberry jello (6 oz.)
1 1/2 qt. or 10 oz. frozen raspberries
2 (8 oz.) pkg. cream cheese
2 c. white sugar
1 large carton Cool Whip

Preparation

Melt margarine.
Crush pretzels (blender works well).
Do not \"dump\" pretzels into blender.
You do not want all the salt that is in the bag.
Mix together and press into 9 x 13-inch pan.
Bake at 400\u00b0 for 10 minutes.
Let cool.
Heat pineapple juice to boiling (hot enough to dissolve jello).
Dissolve jello in pineapple juice and set aside.
Mix cream cheese and sugar.
Spread on pretzel mixture.
Spread large Cool Whip on cream cheese mixture.
Take frozen (partially thawed) raspberries and pour into jello mixture. It will set up quicker, putting frozen raspberries in.
When it begins to set up, spoon on top of Cool Whip layer.
(Pan will be full to the top.)