4th of July Raspberry Pretzel Jello

Top this dish with fresh blueberries and you have a delicious dessert to celebrate our nation's birthday. Raspberry Pretzel Jello has a very similar crust to Margarita Pie from page 124 Tastes & Treasures cookbook, from Rancho de La Osa. You can read all about the wonderful history of Rancho de La Osa as well as their renowned recipes in Tastes & Treasures.

The following recipe has the same great idea with lots of Raspberries. Don't forget to add the Blueberries to make it look patriotic.
Thanks to Natashaskitchen.com for the recipe.


 Ingredients for Raspberry Pretzel Jello Recipe:
6 oz package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
1/4 cup sugar
1 stick butter
1 (8oz) package cream cheese – softened
1 (8oz) package Cool Whip – thawed
1 cup sugar
1 bag frozen raspberries – thawed in refrigerator

How to Make Raspberry Pretzel Jello:
Pre-heat oven to 350°F.
1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

2. Crush 2 cups of pretzels in a ziploc bag, using a rolling pin.

3. Melt 1 stick of  butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.

4. Lightly press pretzel mix into a 13×9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 1 cup sugar on medium/low speed until well-combined.

6. Next, stir in Cool Whip using a spatula and mix until well combined.

7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the jello to leak into the pretzels. Refrigerate 30 minutes.

8. Place  raspberries evenly on top of the cream filling..

9.  Pour Jell-O over raspberries and refrigerate until jello is set.

Chocolate Lasagna

Decadent and Delicious. Love Chocolate recipes from Tastes & Treasures cookbook too.

Chocolate Lasagna

Ingredients:
1 package regular Oreo cookies (Not Double Stuff) - about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 - 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips

Directions:
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Thanks to centercutcook.com