Ingredients
6ozinstant raspberry jello,(1 box)
2½cupspretzels,crushed
3tbspbrown sugar
¾cupbutter,melted
16ozfresh raspberries,(1 container) sliced, (or 10 oz frozen raspberries (1 package))
8ozcream cheese,(1 package)
1cupsugar
8ozcool whip,(1 container)
Preparation
Preheat oven to 350 degrees F. Bring 2 cups of water to a boil and whisk in raspberry jello. Remove from heat and allow to cool slightly.
In a mixing bowl, combine crushed pretzels, brown sugar, and melted butter. Press into a lightly greased 9×13-inch pan. Bake for 8 minutes and remove from oven. Let cool completely.
Beat the cream cheese and white sugar together until creamy. Fold in the cool whip. Spread the mixture over the top of the pretzel crust completely to the edges so the jello won’t leak through.
Pour the jello over the cream cheese layer add raspberries on top and refrigerate for 2 to 3 hours before serving!
