Strawberry Pretzel Salad

Strawberry Pretzel Salad

2 1/3 c Pretzels (crushed)
2 (10 oz) pkg Frozen Berries
1 1/2 sticks Butter (melted)
8 oz Cream Cheese
1 pkg Strawberry Jello
1 c Sugar
8 oz Cool Whip

Crush pretzels & put in 9x13 pan, pour melted oleo over them & bake for 10 minutes at 350°.  COOL.  Mix sugar & cream cheese & then add cool whip.  Spread over cooled pretzel crust.  Refrigerate.  Drain berries, add enough water to these juices to make 2 cups.  Boil the juice & dissolve jello.  Add 1 1/2 cup cold water.  Let jello partially set then add the fruit.  Pour this over cream cheese layer. Refrigerate until ready to serve.

Simple Fruit Dip

Simple Fruit Dip
(Charlotte Salisbury)

1/2 c Butter (1 stick)
1 c Sour Cream
1 c Light Brown Sugar (packed)
1 tsp Vanilla

In a heavy saucepan over low head, melt butter.  Stir in brown sugar until well blended.  Remove from heat and slowly stir in sour cream and vanilla.

Stir until smooth and silky.  Refrigerate.  Serve as a dip with fresh fruit.

Raspberry Cupcakes

Raspberry Cupcakes
(or cake)

1 box White Cake Mix
1 sm box Raspberry Jello
1/2 C Oil
4 eggs
3 T Flour
1 C Pureed Raspberries (fresh or frozen) sweeten to taste
1/2 C Buttermilk

Bake at 350 degrees for about 20 min. for cupcakes

Frosting:
Mix together
1 can of white frosting
1-8 oz container of whipped topping

Garnish with raspberries

You can also make this recipe with strawberries