Wayne’s mother, Muriel, would often make this for dessert– sometimes using other fruit and Jell-O combinations (frozen strawberries in strawberry Jell-O, etc.).
Here, I’m showing this dessert made with a pretzel crust and frozen raspberries in raspberry Jell-O………….
Heat panggangan to 350-degrees. Lightly butter a 9×13-inch baking dish (glass looks better).
To save a bit of time, you can actually start making this dessert by preparing the THIRD LAYER first so it can ‘set up’ a little bit while making the rest.
FIRST LAYER (crust layer):
3/4 c. melted butter
3 tbsp. sugar
Use a pastry cutter (or food processor) to cut the butter into the flour until small bean size crumbs; stir in copped pecans. Dump into prepared baking dish and lightly press down with fingertips. Bake 15-20 minutes or until very lightly browned. Cool completely.
SECOND LAYER: (The WHITE/Middle layer)
8-oz. cream cheese, softened
1 cup powdered sugar
Mix the cream cheese and sugar together until very smooth! Then, mix in the following:
1 of 12 oz. tub of thawed Cool Whip topping (OR, you can use whipped whipping cream if you wish).
Spread this combined mixture on the cooled crust. Chill in refrigerator for about 10 minutes.
THIRD LAYER for the top:
1 (6 oz.) raspberry Jello
2 c. hot water
Up to 2 cups frozen raspberries
Refrigerate at least 2-4 hours, but overnight is best. Cut into squares and serve.
* Optional: Top with thin layer of whipped cream or Cool Whip; you can also sprinkle chopped pecans on top of whipped topping if desired.
Source Recipe: http://milkmaidrecipebox.blogspot.com