Raspberry Pretzel Salad

Raspberry Pretzel Salad

Okay so this sounds really random, but seriously it's good. Probably one of those Mormon jell-o recipes but I promise it's good! We always make it for Thanksgiving, it's not a dessert just a yummy sweet side dish that looks pretty too!

Crust(1st layer):
2 cups crushed pretzels (low salt)
¾ cup melted butter (not margarine)
4 Tbsp. Sugar

2nd layer:
12 oz. cream cheese (room temp.)
1 cup sugar
16 oz. cool whip

3rd layer:
1 large raspberry jell-o
2 cups boiling water
2 – 12 oz. packages frozen raspberries

Mix pretzels, butter and 4 Tbsp. Sugar and press into a 9 x 13 pan. Bake @ 350 for 10 minutes and cool completely (stick in fridge). Mix together the cream cheese; sugar and cool whip (use most of the 16 oz of cool whip). Spread this mixture on cool crust. Mix together the raspberry jell-o and boiling water. Dissolve jell-o in water and add frozen raspberries (crush them a little bit in the bag). Pour jell-o mixture over the other layers and refrigerate until set, about 4 hours.

My random notes:

-12 oz. cream cheese is a random amount so I buy two of the 8 oz packages and use both. It gives it a little more of that flavor.

-Crush the raspberries in the bag so they are not all whole.

-When you pour the jell-o mixture over the cream cheese mixture, cover yourself or you’ll have red splatters all over you.

-You can ½ this recipe and make a 9x9 pan.