Raspberry Pretzel Salad

INGREDIENTS:

• 1-6oz box Jell-O™ raspberry-flavored gelatin
• 2 cups boiling water
• 1-10 -12oz raspberries frozen unsweetened

Crust:

• 2 cups of pretzels, crushed
• 1/2 cup butter, melted
• 1 TBS sugar

Filling:

• 1 package (8 oz) of cream cheese, softened
• 1 cup sugar
• 1 container (16 oz) Cool Whip frozen whipped topping, thawed

DIRECTIONS:

1. In a medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
2.  Heat oven to 350°F. In a medium bowl, mix Crust ingredients. Press into an ungreased 13×9-inch (3-quart) baking dish.
3. Bake for 10 minutes. Cool on a cooling rack.
4. In a medium bowl, beat cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth.
5. Beat in whipped topping. Spread over cooled crust.
6. Pour & spread cooled raspberry gelatin over the filling.  Refrigerate for 2-4 hours or until firm.