Raspberry Pretzel Salad

Ingredients

For the crust:

• 2 cups crushed pretzels
• 2 Tablespoons granulated sugar
• ¾ cup unsalted butter melted

For the Jello Layer

• 6- ounce box raspberry Jell-O or 2 3-ounce boxes
• 2 cups boiling water
• ½ cup cold water
• 12- ounce package frozen raspberries

For the Filling:

• 8 ounces cream cheese softened
• 1 cup granulated sugar
• 8- ounce container Cool Whip thawed

Garnish:

• Extra whipped topping
• Whole pretzel twists

Instructions

1. Preheat oven to 350℉.
2. Combine crushed pretzels, sugar, and butter in a medium bowl with a fork. Press into the bottom of a 9” x 13” baking dish and bake for 10 minutes. Allow to cool completely before adding the filling.
3. In a medium mixing bowl, pour the boiling water over the dry jello mixture and stir until the jello is dissolved. Add the cold water and the frozen raspberries, then set aside until cooled.
4. In a large mixing bowl, combine cream cheese and sugar with an electric mixer until smooth. Fold in the whipped topping using a rubber spatula.
5. Once the crust has cooled, spread the cream cheese mixture over the crust in an even layer.
6. Slowly pour the cooled jello mixture over the cream cheese layer. Use a rubber spatula to gently distribute the raspberries if necessary.
7. Transfer the dish to the refrigerator and allow to set at least 2 hours before serving.