Ingredients
- 2 cups Crushed Pretzels
- 2 tbsp sugar
- ½ cup Melted Butter
- 8 oz Cream Cheese
- 1 cup Powdered Sugar
- 12 oz Cool Whip
- 2 ½ cups Water
- 6 oz package Raspberry Jello
- 10 oz Frozen Raspberries
Directions
Mix pretzels, sugar, and butter in 9×13 pan and bake at 325° for 10 minutes to create a crust. Make the cream filling while the crust cools by mixing the cream cheese, powdered sugar, and cool whip. Make the jello filling by boiling the water and mixing in the raspberry jello. Stir in the frozen raspberries and place in the fridge to cool. After the crust has cooled cover it with the cream filling. When the jello filling is almost set pour it over the crust and cream filling.