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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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CRUNCHY RASPBERRY PIE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997. Ingredients:
1-1/2 cups crushed pretzels |
1/2 cup granulated sugar |
1/2 cup butter |
8 ounce package cream cheese softened |
1/2 cup granulated sugar |
1 large container frozen whipped topping thawed |
2 packages raspberry junket |
20 ounces frozen raspberries |
2-1/2 cups water |
Directions:
1. Preheat oven to 350.
2. Crush pretzels but not too fine.
3. Mix pretzels with sugar and butter then press into rectangular baking pan and bake 10 minutes.
4. Cool completely.
5. Cream the cream cheese, sugar and whipped topping then put on crust.
6. Boil the junket in 2-1/2 cups water.
7. While hot add raspberries and refrigerate until cool.
8. Pour over cheese mixture and chill until set.
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