Raspberry Jello Pretzel Salad

3 cups pretzels

1/2 cup butter, melted

1 cup, 3 tablespoons sugar

1 8 oz package of cream cheese

1 8 oz container of Cool Whip

2 small boxes (3 oz. each) of raspberry Jello

2 cups boiling water

2-3 cups frozen raspberries

Preheat oven to 350 degrees.

Put the pretzels in a ziploc bag and use a rolling pin to break them up. Don’t crush them too much, you don’t want them to look like crumbs.

First layer-Combine broken pretzels, melted butter and 3 tablespoons sugar. Stir until well blended. Press in a 9 X 13 glass dish and bake  for 7 minutes. Cool.

Beat one cup sugar and cream cheese until smooth. Fold in the cool whip. Spread this mixture over the layer of pretzels. Make sure to seal the cream layer over the pretzels.

Mix Jello and boiling water until Jello is dissolved. Add frozen raspberries. Cool and set slightly, place in fridge. Pour this over the cream cheese layer. Place a foil cover over it and Refrigerate until firm.