25 December 2010

Recipe: Christmas Raspberry Crunch

From Lion House Recipes

Serves: 12

   2 cups pretzels, crushed
   3 tablespoons sugar
   1/2 cup margarine
   1 8-ounce package cream cheese softened
   1 cup sugar
   1 12-ounce container whipped cream
   1 16-ounce can crushed pineapple, drained
   1 6-ounce package raspberry jello gelatin
   3 cups water boiling
   1 10-ounce package raspberries frozen

Preheat oven to 400 degrees F. Crush pretzels with rolling pin. Mix with sugar and melted margarine (or butter). Press into bottom of 9x13-inch baking pan. Bake 5 minutes. Cool. Beat cream cheese and sugar till fluffy. Mix in whipped topping. Fold in drained pineapple. Spread mixture onto cooled pretzel crust. Dissolve gelatin in boiling water. Mix in frozen raspberries. Place gelatin in refrigerator till syrupy. Pour over cream cheese layer. Refrigerate till set. Garnish with whipped cream.


  1. Excellent recipe thanks for sharing. I really enjoy reading your blog

  2. Thank you! I, personally, have never made it, but a good friend makes it every Christmas and her family loves it!