Raspberry Pretzel Salad

Rebecca Langston served this at a Relief Society gathering and it received rave reviews.



2 c. coarsely crushed pretzels
3/4 c. melted butter
3 tsp. sugar

1 (6 oz.) raspberry Jello
2 (10 oz.) boxes (or 1 bag)frozen raspberries
2 c. boiling water

1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (8 oz.) container Cool Whip

Mix pretzels, butter and 3 teaspoons sugar in a 9"x13" pan. Bake at 400 degrees for 8to 10 minutes. Cool.

Mix boiling water with Jello and add berries. (The berries should cool the jello, however, if is is still warm, let it cool in the refrigerator for a few minutes.)

Mix creamed cheese and one cup of sugar, fold in Cool Whip. Spread creamed cheese mixture over pretzels. Spread Jello mixture over creamed cheese. Chill well. Optional: Strawberries may be substituted.