Printable Recipe

Pretzel crust:
1 1/2 cups crushed pretzels
1/2 cup sugar
1 cube butter, melted

Mix and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.

Cream:
8 oz. cream cheese, softened
1/2 cup sugar
8 oz. Cool Whip

Blend together. Spread on top of pretzel crust. Refrigerate until cool.

Jello:
6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

Holly's Note:
In England, jello is a dessert not a salad, so my husband always eats this after his meal instead of with it. It's a delicious taste sensation because you get salty, sweet and tart flavors all at once. It's also a wonderful addition to BBQ. This is best eaten the day you make it, although it's not bad for breakfast the next morning!

Printable Recipe

3/4 cup shortening
3/4 cup sugar
1 t. vanilla
3 eggs
3/4 t. salt
1 3 oz. package fruit-flavored jello
1 t. baking powder
2 3/4 cup flour

Cream together the shortening, sugar and vanilla. Add eggs, salt, jello, baking powder and flour. Mix well, until a soft dough forms. Roll into small balls and place on a hot, greased, waffle iron. Close lid and bake for approximately 2 minutes. Times will vary with waffle makers.

Holly's Note:
The above photo is of the recipe using Lemon jello. The photo below is of the recipe using Berry Blue jello. Little boys love the aqua-colored cookies! These are easy to make, although they can be somewhat time-consuming. However, children love them.