Raspberry Pretzel Jello Salad/Dessert

From the kitchen of:  Chad & fam

INGREDIENTS:

•  2 cups pretzels (broken into pieces)

•  1/2 cup margarine, melted

• 3 tablespoons sugar

• 1 cup sugar

• 1 (8 oz) package cream cheese

• 1 (8 oz) container Cool Whip whipped topping

• 1 large box (6 oz) raspberry Jell-o

• 2 cups boiling water

• 2-3 cups frozen raspberries (you can also use fresh)

INSTRUCTIONS:

1. First Layer -- combine broken pretzels, melted margarine and 3 tablespoons sugar. Stir until well blended. Press in 9x13 pan and bake at 350 degrees for 7 minutes. Cool completely.

2. Second Layer -- Beat 1 cup sugar and cream cheese until smooth. Fold in Cool Whip. Spread over pretzel layer. Be sure to seal the cream cheese layer against the sides of the pan so that the jello mixture (3rd layer) will not be able to leak through when added.

3. Third Layer -- Mix Jello and boiling water until jello is dissolved. Add frozen raspberries. Cool and set slightly. Pour over cream cheese layer. Refrigerate until firm.

MAKES:9 x 13 pan