Pretzel Jello Salad

Also known as Raspberry Jello Salad.
This is one of my all time favorite jello salads.

Note: also good with strawberries or cranberries

Crust:
3 cups crushed stick pretzels
3 tbsp sugar
1 ½ sticks margarine

Filling:
2 cups cool whip
1 pkg. (8 oz) cream cheese
1 cup sugar

1 large box (6 oz) raspberry jello
2 cups boiling water
2 (10 – 12 oz) pkgs. Frozen raspberries

Crust: Put pretzels in blender on grind until they are of crumb consistency. Mix crushed pretzels, 3 tablespoons sugar and margarine together and pat into an 11x13 pan. Bake in a 350 degrees F oven for 10 minutes. Let crust cool

Filling: Thoroughly mix the cool whip, cream cheese and 1 cup sugar together and pour over cooled crust. Chill.

Dissolve jello in boiling water. Stir in 2 packages of frozen raspberries and continue stirring until raspberries are thawed and jello starts to thicken. Pour mixture slowly over chilled cream cheese layer and refrigerate until set.

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