Pretzel Jello Salad

Pretzel Jello Salad

Crust:
2 c. crushed pretzels
1/2 c. melted butter
3 Tbsp. sugar

Mix sugar and melted butter together. Spread pretzels on bottom of a 9x13 pan. Pour butter and sugar mixture over pretzels. Bake at 400° for 8 minutes. Stir after 4 minutes and after you take it out of the over. Make sure the pretzels are spread evenly over bottom of the pan.

Filling:
8 oz cream cheese
1 c. sugar
12 oz cool whip

Soften cream cheese then blend in cool whip and sugar. Spread over cooled pretzels. Refrigerate to cool. 

Topping:

2 (3 oz) packages instant raspberry jello
2 (10 oz) packaged frozen raspberries, or strawberries
2 c. water

Dissolve jello in boiling water and add frozen raspberries. When partially set, pour over cream cheese layer  Refrigerate until set.