Preparation:
1. Combine together pretzels, pecans, butter and 100 g sugar, and press in 23x33 cm pan.
2. Bake at 180 øC for 5-7 min. Cool.
3. Beat together cream cheese and rest of sugar (200 g) Fold in whip and crushed pineapple. Spread over crust.
4. Boil 450 ml water. Pour in raspberry jello and frozen raspberries. Crush them as they thaw. Cool until it starts to thicken. Pour over cheese mixture. Refrigerate. |
