Pretzel Salad Dessert

• 2 c. crushed pretzels
• 3 Tbsp. sugar
• 3/4 c. melted butter or margarine
• 1 (6 oz.) box raspberry jello
• 2 c. boiling water
• 1 (6 oz.) can crushed pineapple and juice
• 1 pkg. frozen raspberries
• 1 (8 oz.) carton frozen dairy topping
• 1 c. sugar
• 1 (8 oz.) pkg. cream cheese

1. Mix together crushed pretzels, 3 tablespoons sugar and melted butter; spread into a 9 x 13-inch pan, pressing firmly to bottom and sides of pan.
2. Bake at 400u0b0 for 7 minutes; let stand until cool.
3. Mix jello with boiling water until jello is dissolved.
4. Add pineapple with juice and frozen raspberries; chill until soft set. Mix together softened cream cheese, 1 cup sugar and thawed dairy topping.
5. Spread cream cheese mixture over cooled pretzel crust; pour jello mixture over the top and spread evenly.
6. Chill until firm.
7. Makes 10 to 12 servings.

pretzels, sugar, butter, raspberry jello, boiling water, pineapple, frozen raspberries, frozen dairy topping, sugar, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941533 (may not work)