Pretzel Cheesecake

Name: Pretzel Cheesecake
Ingredients: 2 3/4 c. pretzels, broken into small pieces; 1 1/2 c. margarine, melted; 12 oz. cream cheese, softened; 1 (8 oz.) carton Cool Whip, thawed; 1 1/4 c. sugar; 1 (6 oz.) pkg. raspberry jello; 2 c. pineapple or apple juice; 2 Tbsp. cornstarch; 2 (10 oz.) pkg. frozen raspberries or strawberries

9 ingredients

7 steps

Ingredients

2 3/4 c. pretzels, broken into small pieces
1 1/2 c. margarine, melted
12 oz. cream cheese, softened
1 (8 oz.) carton Cool Whip, thawed
1 1/4 c. sugar
1 (6 oz.) pkg. raspberry jello
2 c. pineapple or apple juice
2 Tbsp. cornstarch
2 (10 oz.) pkg. frozen raspberries or strawberries

Directions

1

Place pretzels and margarine in bottom of 9 x 13-inch pan. Bake at 400° for 10 minutes.
2

Cool.
3

Cream together sugar, cream cheese and Cool Whip.
4

Spread on pretzels and refrigerate.
5

Mix jello, juice and cornstarch (whisk cornstarch in to prevent lumps).
6

Heat over medium heat until slightly thickened.
7

Add frozen raspberries or strawberries and pour over whipped topping. Refrigerate 4 hours.