Pretzel Jell-O Salad

My younger sister sent me a recipe and I just had to share it.  She said it’s an old recipe and had made the rounds in the Midwest about 10 years ago.  I had never heard of it.  Maybe you haven’t, either.

The tartness of the raspberries, the sweet of the Jell-O and sugar, the coolness of the cream cheese and the saltiness of the pretzels make a song in your mouth!

Pretzel Jell-O Salad

1.  Spray or butter a 9 x 13 pan  (you could cut recipe in half for an 8 x 8 size)
    2 CUPS CRUSHED PRETZELS (crush to the size of chopped pecans)
    3/4 cup of melted butter or margarine
    2 Tbsp. sugar
Blend together, press into bottom of pan.  Bake at 350 for 10 minutes.
Let cool.

2.  Cream together:
    8 oz. cream cheese (room temp)
    1 c. sugar
     Fold in:
     8 oz. Cool Whip (room temp)
Spread on top of cooled crust.  Put into freezer for an hour.

3.  2 small or 1 large package of Raspberry     
    TWO    12 oz. packages of frozen raspberries
    2 cups boiling water
Mix Jell-O with boiling water.  Mix in raspberries. 
Chill a little until sort of set.
Spoon over cheese layer and refrigerate for at least 3 hours. 

You can use any kind of pretzels you have on hand.  I used the skinny stick ones.  But, twisted or rods will do fine.