6 oz. package Raspberry Jell-O
2 cups boiling water
2 cups pretzels
¼ cup sugar
1 stick butter
1 (8-oz.) package cream cheese, softened
1 (8-oz.) package Cool Whip, thawed
1 cup sugar
1 bag frozen raspberries, thawed in refrigerator
Preheat oven to 350 degrees F.
Combine 6-ounce packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
Crush 2 cups of pretzels in a Ziploc bag, using a rolling pin.
Melt 1 stick of butter, then add ¼ cup sugar in saucepan. Add pretzels and mix together.
Lightly press pretzel mix into a 13- x 9-inch pyrex dish and bake for 10 minutes, then cool to room temperature.
While pretzel mix is cooling down, beat 8 ounces of cream cheese and 1 cup sugar on medium/low speed until well-combined.
Next, stir in Cool Whip using a spatula and mix until well-combined.
Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don’t want the Jell-O to leak into the pretzels. Refrigerate 30 minutes.
Place raspberries evenly on top of the cream filling.
Pour Jell-O over raspberries and refrigerate until Jell-O is set.