Raspberry Pretzel Salad

Layer 1: crust (make 1st and cool all the way) 

 2.5 c crushed pretzels (or 1/2 bag) 

3/4 c butter 

3 T sugar 

Mix and press into 11x13 and bake at 375 for 10-15 min and cool completely. 

Layer 2: white sauce 

8 oz cream cheese 

16 oz cool whip 

1 c powdered sugar 

Mix well and put on cooled crust. Make sure to spoon it to the edges so that the jello can’t seep down.  

Layer 3: raspberry jello topping. 

5 oz  raspberry jello packet 

2 c water 

10 oz frozen raspberries. 

Boil 2 c water. Add jello. Bring to a boil. Cook for 2-3 min and pull off heat add raspberries to cool off.  Put on top White later and refrigerate for 4 hours 

Tip: do not follow directions on water for jello. The raspberries make up the difference. Make sure to spread the white sauce along edges up. 

Sweet Potatoe Souflee

3 c cooked and mashed sweet potatoes (4-5) 

1/2 c milk 

2 eggs 

1/2 C butter 

1 tsp vanilla 

1 C sugar 

Toppings: 

1 c chopped pecans 

1 c brown sugar 

1/2 c butter 

1/2 c flour 

Peel and chop sweet potatoes. Boil until soft. Drain well. Put in bowl and mix the eggs, sugar, vanilla and butter with the sweet potatoes with hand mixer. Put in baking dish. In a seperate bowl, make the toppings and mix up with a fork and crumble on top. Bake at 350 for 25-30 min. Covered.