Raspberry Jello Pretzel "Salad"

Whenever I'm asked to bring a salad to some sort of dinner or function, I usually bring this.  Because, even though I'm good at lots of things like spinning straw into gold, and harvesting beets, I am a dismal salad maker.  I guess my heart's just not in it.

My mom always tries to convince me that this is a dessert and not a salad or side dish, but since names, like hips, do not lie, I'm pretty certain this is a salad and therefore healthy.

Raspberry Jello Pretzel Salad

-2 cups crushed pretzel sticks  (I don't pulverize mine, just crush them a bit.)

-3/4 cup melted butter

-3 Tbsp sugar

-8 oz cream cheese

-1 cup sugar

-8 oz Cool Whip

-1 (6 oz) pkg raspberry Jello

-2 cups boiling water

-2 (10 oz) pkgs frozen raspberries, partially thawed 

Mix pretzels, butter, and 3 Tbsp sugar and press into the bottom of a 9x13 inch pan.  Bake at 325 degrees for 8 minutes.  Let cool completely.

Beat cream cheese and 1 cup of sugar together.  Fold in Cool Whip.  Spread evenly over pretzel crust.

Mix Jello and water until dissolved.  Add raspberries, then set aside for 10 minutes.  Pour gently over cream cheese layer. (It may help with splashes to spoon the raspberries into the pan instead of pouring.)

Chill until firm.  Serve cold.

 

Note: You may substitute frozen strawberries and strawberry Jello for the raspberry fruit/Jello in this recipe, I just prefer raspberry.