A lovely friend once gave to me,
A most delightful recipe.
Each time I use it I feel I spend,
A precious moment with that friend.

I, too, have a favorite recipe,
Often enjoyed by my family.
May I share my recipe with you,.
Not an original, but tried and true

And with this offering I send,
The warmest greeting from a friend.

~Unknown

Thursday, August 26, 2010

Raspberry Pretzel Salad

Crust:
2 C. crushed Pretzels
3 Tbsp. Sugar
¾ C. melted Butter

Combine and press into 9x13 pan. Bake at 350’ for 9 minutes.

Layer 1:
1 pkg. Cream Cheese
8 oz. Cool Whip
1 C. Sugar

Whip smooth and spread over crust.

Layer 2:
1 C. boiling Water
2 pkg. Raspberry Jello
2 pkg. frozen Raspberries

Dissolve Jello in water. Add raspberries and pour over cream cheese layer. Refrigerate. Top with cool whip.
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