Ingredients
1
box (8-serving size) Jell-O™ raspberry-flavored gelatin
2
cups boiling water
3
cups mini pretzels, crushed
3/4
cup butter, melted
3
tablespoons sugar
1
package (8 oz) cream cheese, softened
1
cup sugar
1
teaspoon vanilla
1
container (8 oz) Cool Whip frozen whipped topping, thawed
10
oz raspberries, fresh or frozen unsweetened
Preparation
In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
