Crunchy Raspberry Pie
From chefmeow 15 years ago
- 10 minutes to make
- Serves 8
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 shopping list
- 1/2 cup granulated sugar shopping list
- 1/2 cup butter shopping list
- 8 ounce package cream cheese softened shopping list
- 1/2 cup granulated sugar shopping list
- 1 large container frozen whipped topping thawed shopping list
- 2 packages raspberry junket shopping list
- 20 ounces frozen raspberries shopping list
- 2-1/2 cups water shopping list
How to make it
- Preheat oven to 350.
- Crush pretzels but not too fine.
- Mix pretzels with sugar and butter then press into rectangular baking pan and bake 10 minutes.
- Cool completely.
- Cream the cream cheese, sugar and whipped topping then put on crust.
- Boil the junket in 2-1/2 cups water.
- While hot add raspberries and refrigerate until cool.
- Pour over cheese mixture and chill until set.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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