Pretzel Salad

Submitted by: Liz Francom

2 c. crushed pretzels
3 tbsp. sugar
3/4 c. butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
4 tbsp. drained, crushed pineapple
1 med. container Cool Whip
1 lg. pkg. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. raspberries

1st layer: Mix 2 cups crushed pretzels, 3 tablespoons sugar, and butter. Press into 9 x 13 glass dish. Bake at 400 degrees for 8 minutes. Let this completely cool before adding second layer.

2nd layer: Mix cream cheese, 1 cup sugar, 4 tablespoons drained crushed pineapple. Fold in 1 medium container Cool Whip. Add to pretzel crust.

3rd layer: Dissolve 1 large raspberry Jello in 2 cups boiling water. Add 2 (10 ounce) packages raspberries. Place in refrigerator 10 minutes or so that it is cool enough not to disturb the second layer when added. Refrigerate.

Best if served same day it is made.