Yummy Layered Salad

2 1/2 c. tiny pretzels
1 1/2 squares melted butter
1 (8oz) cream cheese, softened
1 c. sugar
1 (8oz) cool whip
1 lrg. package raspberry jello
2 c. boiling water
2-3 packages frozen raspberries
1 sm. can crushed pineapple

Crush pretzels with rolling pin into tiny pieces (not crumbs). Mix together with melted butter. Spread this mixture over bottom of 9X13 pan. Bake at 400 for 10 minutes. Refrigerate for 1 1/2 hours. Cream together cream cheese, sugar. Blend in cool whip. Spread on pretzel mixture. Refrigerate for 2 hours. Dissolve jello in boiling water. Add frozen raspberries and crushed pineapple. Let cool to room temperature then spread on top of cool whip mixture. Refrigerate until set up.

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