Raspberry Cream Bars

• Crust
• 1 cup pretzel, crushed
• 1 cup graham cracker crumbs
• 3/4 cup butter, melted
• 3 tablespoons sugar
• Cream Layer
• 8 ounces cream cheese, softened
• 1/2 cup sugar
• 8 ounces Cool Whip
• Raspberry Layer
• 1 (6 ounce) package raspberry Jell-O gelatin
• 2 cups boiling water
• 20 ounces frozen unsweetened raspberries, partially thawed, undrained

1. Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
2. Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
3. Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
4. Pour raspberries over cream layer and chill.
5. If you like, more Cool Whip can be spread on top.

crust, graham cracker crumbs, butter, sugar, cream layer, cream cheese, sugar, layer, boiling water, unsweetened raspberries

Taken from www.food.com/recipe/raspberry-cream-bars-146261 (may not work)