Pretzel Salad

Ingredients

• 2 cups crushed pretzels
• 2 Tbsp sugar
• 3/4 cup melted butter
• One 8 oz package cream cheese
• 1 cup powdered sugar
• 8 oz cool whip
• 6 oz raspberry or strawberry jello
• 10 - 20 oz frozen raspberries

Directions

1. Combine pretzels, sugar, and melted butter and press into the bottom of a 9x13 pan. Bake at 375 degrees F for 8 minutes, then chill in refrigerator
2. Beat together cream cheese, powdered sugar, and cool whip, then spread this mixture over chilled pretzel crust. Chill in refigerator for about an hour
3. Prepare jello according to directions on package. Add desired amount of frozen fruit and allow to cool some, but do not let it set, then pour over cream cheese mixture in pan
4. Chill in refrigerator until jello has set and entire dish has cooled

Notes

• If you do not let the jello cool enough before pouring it over the cream cheese mixture it will melt through that layer and make the pretzel crust soggy. It should be warm, but cool enough that it will not burn you if you touch it