Pretzel Salad

• 2 12 cups pretzels, chopped coarsely
• 3 tablespoons powdered sugar
• 34 cup melted butter or 34 cup margarine
• 1 (8 ounce) package cream cheese, at room temperature
• 14 cup Egg Beaters egg substitute
• 1 cup powdered sugar
• 1 (9 ounce) container Cool Whip
• 1 (6 ounce) box raspberry Jell-O gelatin or 2 (3 ounce) boxes raspberry Jell-O gelatin
• 2 cups hot water
• 1 (12 ounce) package frozen raspberries

1. CRUST- mix ingredients and spread into the bottom of a 13 x 9 inch baking pan.
2. Bake at 350 for 10 minutes.
3. Cool.
4. FILLING- Blend together; cream cheese, egg beaters, and powered sugar.
5. Fold in Cool Whip.
6. Spread over cooled crust.
7. Make sure it goes well into the corners to seal so topping does not run into crust.
8. Chill.
9. TOPPING-Mix Jello and hot water.
10. Allow to thicken some.
11. Add raspberries.
12. Spoon on top.
13. Chill until thickened.

pretzels, powdered sugar, butter, cream cheese, egg beaters, powdered sugar, boxes raspberry, water, frozen raspberries

Taken from www.food.com/recipe/pretzel-salad-35433 (may not work)