Jello Pretzel "Salad"

Judy Leonard

LAYER 1:
2 C. Coarsely chopped pretzels

3/4 C. margerine, melted
3 T. Sugar
Mix and bake in a cake pan for 8 minutes at 400 degrees. Don't overbake.

LAYER 2:
1 C. Sugar

1 8 oz. pkg softened cream cheese
1 container cool whip
Beat the cream cheese and sugar until creamy.

Fold in the cool whip and spread mixture over crust.

Chill, just while you are preparing third layer.

If this layer is too well set, Jello will slide off when cut.

LAYER 3:
12-16 oz. pkg frozen raspberries

1 6oz. pkg. raspberry jello
Dissolve jello in only the hot water as directed on the pkg.

Add frozen raspberries instead of cold water.

Mixture will thicken rapidly as raspberries thaw.

When raspberries have all separated, pour on top of cream cheese mixture.

Set. It will take an hour or two.

Cut in squares and serve.