Raspberry Jello Pretzel Salad

16 servings

Make 1st layer

1

Crust pretzels then stir in melted butter and sugar. Press into a 9x13 pan, bake 10 minutes, then chill in refrigerator.

Blend

2

Beat softened cream cheese with electric mixer, then beat in sugar. Fold the cool whip into the mixture.

Make 2nd layer

Spread the filling on top of the crust. Place in the fridge for about an hour.

3

Make 3rd layer

4

Make fruity jello layer. Boil water with raspberry jello. Mix in frozen raspberries. Pour over cream cheese layer. Chill for 2 hours.