Raspberry Pretzel Salad
2 - 3 oz. pkgs. raspberry Jell-O™
2 c. boiling water
2 1/2 c. fresh or frozen whole raspberries (do not use the ones in syrup)
1 c. crushed pretzels
4 tbsp. melted butter
1 c. plus 2 tbsp. sugar, divided
8 oz. cream cheese, softened
1 c. sugar
1 c. whipped cream
In a small bowl mix Jell-O in boiling water and stir until dissolved. Place in refrigerator and cool until it begins to set. Add the berries. Pour into a serving bowl and place in the refrigerator to set. Preheat oven to 350 degrees. In a separate bowl mix pretzels wit butter and 2 tbsp. sugar. Spread in a 9X13 pan and bake 10 minutes. Remove from the oven. Stir and cool. After the Jell-O has set, beat the cream cheese, 1 c. sugar and whipped cream until well blended. Spread over the Jell-O and top with the pretzel mixture. Let set in the refrigerator until ready to serve. Can be used as a salad or dessert.