Raspberry Jello Pretzel Salad

Recipe from Tina Crofts

PRETZEL CRUST INGREDIENTS:

2 cups crushed pretzels (A 10 oz. package of pretzels will crush to 3 cups)
3/4 cup melted butter
3 teaspoons sugar

PRETZEL CRUST DIRECTIONS:

1. Mix all three ingredients together and press into a 9X13 inch pan.
2. Bake at 400 degrees for 8 minutes (I baked mine for about 12-15 minutes which made for a crunchier crust).
3. Cool Completely.

CREAM CHEESE LAYER INGREDIENTS:

1 cup sugar
1 (8 oz) package of cream cheese
1 (9 oz) carton cool whip

CREAM CHEESE LAYER DIRECTIONS:

1. Cream sugar and cream cheese together until smooth.
2. Stir in coll whip until thoroughly combined.
3. Spread over cooled pretzel crust (make sure when spreading cream cheese mixture over pretzels to push the mixture all the way to the sides of the pan in order to seal the jello from going into the pretzel crust which will make it soggy).

RASPBERRY JELLO LAYER INGREDIENTS:

1 Large raspberry jello package
2 cups boiling water
2 (10 oz) packages frozen raspberries

RASPBERRY JELLO LAYER DIRECTIONS:

1. Boil water and stir in jello until dissolved.
2. Pour jello into a large bowl.
3. Mix frozen raspberries into the jello including any juice.
4. Chill for about 20 - 30 minutes in the fridge in a separate pan and when cooled but not completely set up, pour over top of cream cheese layer.
5. Chill until jello is completely set.

*This jello salad is so yummy! Zeb does not like fruit in his jello so I always make a small section without fruit and it is still yummy. You can substitute the raspberries and raspberry jello for other fruits and flavors such as mandarin oranges with orange jello, etc. but raspberry is definitely my favorite!