Raspberry Pretzel Salad

Pretzel Crust:

2 c. crushed pretzels

3/4 c. melted margarine

3 tsp. sugar

Melt butter in pan; then spread pretzels in pan then sprinkle sugar on top of pretzels. Cook at 400 degrees for 8 minutes. Cool completely.

Cream Cheese Layer:

1 c. sugar

8 oz. cream cheese softened

8 oz. cool whip

Mix together and refrigerate for 40 minutes; then add on top of cooled pretzel crust.

Jello Layer:

6 oz. jello {raspberry or you can substitute for strawberry too}

2 c. boiling water

Mix together until dissolved.

Add 12 oz. of frozen raspberries or strawberries - whichever jello you used. {I usually cut up the strawberries because they are so big}

Chill for 20 min. then pour on top of cream cheese layer. Chill for another hour or until serving.

From the kitchen of Rachel Camp