Pretzel Salad

Tara Kreidermacher

Ingredients

2 3 oz pkgs

Raspberry Jello

2 Cups

Boiling Water

1 8 oz bag

Frozen Raspberries

8 Ounces

Cream Cheese

1 Cup

Sugar

8 or 9 Ounces

Cool Whip

1 ½ Cups

Pretzels, crushed

½ Stick

Butter, melted

2 Tbsp

Sugar

Directions

Dissolve Jello in boiling water. Add raspberries. refrigerate until set. In a separate bowl, blend cream cheese, 1 cup sugar and Cool Whip. Spread over Jello. In separate bowl, combine pretzels, butter and 2 Tbsp sugar. Spread on top of cream cheese mixture.