2 c Pretzel sticks, crushed
3 tb Sugar
3/4 c Butter, melted
1 ct Cool Whip (12 oz.)
1 pk Cream cheese, softened 8 oz.
1 lg Box of raspberry jello
2 c Boiling water
2 Boxes of frozen raspberries
10 oz. size
Mis the crushed pretzels, sugar and butter. Pat into a 9×13 inch pan and bake at 400 degrees for 7 minutes. Let cool. Carefully fold cream cheese to Cool Whip and spread on top of pretzel layer. Mix the jello and water; stir in frozen raspberries. Pour over second layer. Refrigerate overnight. Randy Rigg