Raspberry Pretzel Salad

By devonrexkitty

Ingredients

• Jello topping:
• 6 oz raspberry Jello
• 2 cups boiling water
• 2 10 oz packages frozen raspberries with juice (slightly thawed)
• Crust:
• 2 cups crushed pretzels
• 3/4 cup melted butter
• 3 T. sugar
• Filling:
• 8 oz. package cream cheese (softened)
• 1 cup sugar
• 12 oz. Cool Whip

Preparation

Step 1

For Jello topping:
dissolve Jello with boiling water. Add frozen fruit and set in fridge until it begins to gel.

For crust:
mix pretzels, butter and sugar together and put into a 9x13 pan. Press into bottom and bake at 400 for 8 minutes. Cool.

For filling:
beat cream cheese with 1 cup sugar. Stir in Cool Whip. Spread on cooled pretzel crust. Cover with jello topping and refridgerate overnight.