Raspberry Pretzel Salad
2 cups chopped/crushed pretzels
2/3 cup butter or margarine, melted
1/4 cup sugar
1 (8-ounce) package cream cheese, room temp
1 cup sugar
1 (8-ounce) container Cool Whip, thawed
1 large box raspberry gelatin
1 1/2 cups boiling water
2 bags frozen raspberries, mostly thawed
Preheat oven to 400 degrees.
Mix together the pretzels, butter, and sugar. Press mixture into the bottom of a 9 x 13-inch glass pan. Bake 6 minutes and then let cool.
In a bowl, mix the cream cheese, sugar, and Cool Whip. Spread over pretzel crust. In another bowl, combine the gelatin and boiling water until gelatin dissolves. Stir in raspberries (and liquid) and then pour over the cream cheese layer. Chill 3-4 hours or until set. Makes around 10-12 servings.
TIP: You might try DOUBLING the cream cheese layer to make it EXTRA good! :)