Pretzel Jello Salad
2 c crushed pretzels
½ c melted butter
3 T sugar
8 oz cream cheese
1 c sugar
8 oz cool whip
1 lg pkg raspberry jello (or use 2)
1 c boiling water
1 ½ c cold water
2-3 c raspberries or strawberries (fresh or frozen)
Mix together pretzels, butter, and sugar. Spread into the bottom of a 13x9x2 inch pan. Bake at 325 for 7 min. Stir the pretzels after baking and spread evenly in bottom of pan and allow to cool. Cream together cream cheese and sugar; fold in cool whip and spread on the pretzels. Refrigerate at least 15 min. Dissolve jello in boiling water. Stir in cold water. Add raspberries and refrigerate until jello is partially set. Pour jello over the cheese layer and chill until set (will take a few hours).
