Jello and Pretzel Salad

Category: Salad

Cuisine: not set

Ready in 45 minutes

by Yodderplops

Ingredients

2 cups pretzels crushed

3 tablespoons sugar

3/4 cups butter

8 ounces cool whip

8 ounces cream cheese

1 cup sugar

6 ounces raspberry jello

1 cup crushed pineapple

20 ounces frozen raspberries

2 cups boiling water

Directions

1- Combine first three ingredients and press into bottom of 9x13 inch pan. Bake at 375° for 10 minutes. 2- Remove crust and allow to cool. 3- Cream together cool whip, cream cheese, remaining sugar and pineapple. 4- Spread on top of cooled crust. 5- Prepare jello with frozen raspberries and boiling water. 6- Pour mixture on top of cream mixture and refrigerate until set. Serve chilled.

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