Recipe: Christmas Raspberry Crunch

Lion House Recipes

Serves: 12

2 C Pretzels, crushed
3 T Sugar
1/2 C Margarine/Butter
1 8-oz Package Cream Cheese softened
1 C Sugar
1 12-oz Container Whipped Cream
1 16-oz Can Crushed Pineapple, drained
1 6-oz Package Raspberry Jello Gelatin
3 C Water, boiling
1 10-oz 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.

Recipe: Blackberry Dump Cake

Author: Paula A. Tomey-Allen


Ingredients:

6 Cups of Unsweetened Blackberries

1 Cup Sugar

1 (3 oz) Package of Berry Jello

1 Small Package Miniature Marshmallows

1 Box White or Yellow Cake Mix (2-layer size)


Put ingredients in a buttered or sprayed 9 x 12 x 2-inch pan in even layers in the order that they are given - do not mix.


Pour over mixture:

1/4 Lb. melted butter

2 Cups hot water


Bake in a 350° oven for 45 min -1 hour.


Serve warm with vanilla ice cream of Cool Whip.

VERY rich!