Pretzel Jello Salad

Raspberry Jello Pretzel Salad
From: The Idea Room

Ingredients:
6 oz package Raspberry Jell-O (or Strawberry) 2 cups boiling water
2 cups pretzels
1⁄4 cup sugar
1/2 cup butter
1 (8 oz) package cream cheese, room temperature 1 (8 oz) package Cool Whip - thawed
1/2 cup sugar
1 bag frozen raspberries (or strawberries)


Directions:
Pre-heat oven to 350°F.
Combine Jello with 2 cups of boiling water, stir to dissolve completely and set aside.
Crush 2 cups of pretzels in a ziploc bag.
Melt butter, then add 1⁄4 cup sugar in saucepan. Stir together until sugar is dissolved. Add pretzels and mix together.
Lightly press pretzel mix into 9x13 pan with fingertips or flat spatula.
Bake for pretzel layer for 10 minutes at 350°F. Remove from oven and let cool. Beat the cream cheese and 1/2 cup sugar on medium speed until combined.
Fold in Cool Whip with a rubber spatula.
Spread mixture over the cooled pretzels. Be sure to spread the mixture along the edges of the pan to create a seal so the Jello doesn't leak into the pretzel layer.
Spread out your raspberries evenly on top of the cream filling.
Pour Jello over the raspberries and refrigerate until jello is set.