Raspberry Pretzel Salad

• 1 1/2 cups pretzels, crushed
• 1 1/4 cups sugar, divided
• 1/2 cup butter, melted
• 16 ounces low-fat cream cheese, softened
• 8 ounces whipped topping, thawed
• 6 ounces raspberry gelatin
• 2 cups water, boiling
• 12 ounces red raspberries (fresh or frozen)

1. Preheat oven to 350u0b0F. In a medium bowl, mix pretzels, 1/4 cup sugar and melted butter. Press into a 13x9 inch pan. Bake for 10 minutes. Cool completely.
2. In another bowl, combine cream cheese and remaining sugar, mix until smooth. Add whipped topping and continue mixing until well combined. Spread over pretzel layer. Chill at least 30 minutes.
3. In yet another bowl (whew, hope you have lots of bowls!), combine gelatin and boiling water. Sprinkle frozen berries over cream cheese layer, carefully pour gelatin over berries.
4. Refrigerate, covered until set about 1 to 2 hours.

pretzels, sugar, butter, cream cheese, topping, raspberry gelatin, water, red raspberries

Taken from www.food.com/recipe/raspberry-pretzel-salad-531962 (may not work)