Pretzel Jello Salad

• 2-2/3 cups Pretzels, Coarsely Chopped
• 3 Tablespoons Sugar
• 1-1/2 cup Margarine
• 2 cups Pineapple Juice
• 1 package Strawberry Jello (large)
• 2 bags Frozen Raspberries
• 8 ounces, weight Cream Cheese, Softened
• 1 cup Sugar
• 12 ounces, weight Cool Whip , Thawed

1. Mix pretzels and 3 tablespoons sugar. Place pretzel and sugar mixture evenly in the bottom of a 9x13 dish. Melt margarine and pour evenly over the top of the pretzels. Bake at 400F for 13 to 15 minutes. Cool completely.
2. Heat pineapple juice in the microwave for 5 minutes or until bubbling hot. Add jello and dissolve. Add frozen raspberries, stirring until slightly thick. Refrigerate.
3. Mix cream cheese and 1 cup sugar with beaters until smooth. Fold in Cool Whip.
4. Spread cream cheese mixture evenly over the completely cooled pretzel crust. Top cream cheese mixture with jello mixture. Refrigerate for at least 3 hours to set. Enjoy!

pretzels, sugar, margarine, pineapple juice, strawberry jello, frozen raspberries, weight cream cheese, sugar

Taken from tastykitchen.com/recipes/salads/pretzel-jello-salad-2/ (may not work)