Raspberry Pretzel Salad

Layer 1: crust (make 1st and cool all the way) 

 2.5 c crushed pretzels (or 1/2 bag) 

3/4 c butter 

3 T sugar 

Mix and press into 11x13 and bake at 375 for 10-15 min and cool completely. 

Layer 2: white sauce 

8 oz cream cheese 

16 oz cool whip 

1 c powdered sugar 

Mix well and put on cooled crust. Make sure to spoon it to the edges so that the jello can’t seep down.  

Layer 3: raspberry jello topping. 

5 oz  raspberry jello packet 

2 c water 

10 oz frozen raspberries. 

Boil 2 c water. Add jello. Bring to a boil. Cook for 2-3 min and pull off heat add raspberries to cool off.  Put on top White later and refrigerate for 4 hours 

Tip: do not follow directions on water for jello. The raspberries make up the difference. Make sure to spread the white sauce along edges up.