Raspberry Pretzel Jello Salad


2 cups crushed pretzels (2 cups after crushed)
3/4 cup melted butter
3 Tbsp white sugar
1 8 oz package cream cheese, room temperature (I use neufchatel which is just 33% less fat and will be right by the regular cream cheese in the store)
1 cup white sugar
1 8 oz container frozen whipped topping (I used the less fat version of this as well)
1 6 oz package raspberry flavored jello
2 packages frozen raspberries

1. Preheat oven to 400 degrees F 
2. Stir together crushed pretzels, melted butter and 3 tablespoons sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish with a spatula. To crush the pretzels, I recommend putting them in a gallon plastic bag, seal it, then roll it over with your rolling pin. I like the pretzel to be completely finely crushed.  
3. Bake 8 to 10 minutes, until set. Set aside to cool. 
4. In a large mixing bowl, cream together cream cheese and 1 cup sugar. Fold in whipped topping. Spread mixture onto cooled crust. 
5. Dissolve jello in boiling water. Stir in still frozen raspberries and allow to set briefly. When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.
I hope you love this recipe as much as my family loves it! It's so festive and tasty :)