If I have to cook...

2 cups pretzels (broken into pieces) 1/2 cup Butter or margarine, melted 1 large box (6 oz) raspberry Jell-o 1 cup Sugar 2 - 3 cups frozen raspberries (you can also use fresh) 1 (8 oz) container Cool Whip whipped topping 3 Tablespoons Sugar 2 cups boiling water 1 (8 oz) package cream cheese First Layer - combine broken pretzels, butter and sugar.  Press in  9 x 13 pan and bake at 350 degrees for 7 minutes.  Cool completely. Second Layer -  Beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread over pretzel layer. Third Layer - Mix Jello and boiling water.  Add frozen raspberries.  Cool and set slightly.  Pour over cream cheese layer.  Refrigerate until firm.

2 packages yeast 2 cups warm water (110-115 F) 1/3 cup sugar 1/3 cup shortening (butter, margarine or vegetable shortening) 2 1/2 teaspoons salt 2/3 cup nonfat dry ilk 5 to 6 cups flour 1 egg In the large bowl of an electric mixer, combine yeast and water.  Let stand 5 minutes.  Add sugar shortening, salt, dry milk, 2 cups flour, and egg.  Beat together until very smooth.  Add 2 more cups flour, one at a time, and beat until smooth.   Add about one more cup flour, 1/2 cup at a time (in your mixer if it will take it, or by hand), until it is well mixed in.  Turn dough onto a lightly floured board and knead until it is smooth and satiny.  Gather dough into a ball.  Scrape bowl clean and grease it with shortening.  Return dough to bowl and grease surface lightly.  Let rise away from drafts in a warm (not hot) place until about triple in bulk.  (In a cool oven with a pan of hot water on a rack under it is a good p...