Pretzel Jello Salad

Pretzel Crust (bottom layer)

2 1/2 cups crushed pretzels (approx. 4 cups uncrushed)

1 cup melted butter

3 Tbs. sugar

Mix and press into a 9x13 pan, Bake at 400 degrees for 8 min.

Cream Cheese Cool Whip (middle layer)

1 cup sugar

8 oz. cream cheese, softened

8 oz. cool whip

Mix sugar and cream cheese. Fold in cool whip. Spread over cooled pretzels being sure to seal edges so there are no gaps. (You don't want the jello top layer to be able to leak down to pretzel crust.) Chill for one hour. 

Jello and Berries (top layer)

6 oz. raspberry* jello

20 oz. frozen raspberries*

2 cups water, boiling

Mix jello with 2 cups of boiling water. Add semi-thawed berries. Cool in a glass dish in the fridge approx. ???? min. (do not let the jello set). Pour over cream cheese layer. Chill until set approx. 2 hours. 

*can do strawberry instead of raspberry