Raspberry Salad

Ingredients

First layer

• 2 (10 ounce) packages frozen raspberries
• 1 (6 ounce) package raspberry Jell-O gelatin
• 2 cups boiling water

Second layer

• 8 ounces cream cheese
• 1 (8 ounce) container Cool Whip
• 1/2 cup powdered sugar

Third layer

• 3/4 cup melted butter
• 1/2 cup sugar
• 2 cups crushed pretzels

Directions

1. 1

   First layer: Dissolve jello in the boiling water.

2. 2

   Add the raspberries, which have been partially thawed.

3. 3

   Pour into a bundt pan & refrigerate until set, approx 2-3 hours.

4. 4

   Second layer: Whip cream cheese with mixer (it is best to have the cream cheese at room temp, I take it out of fridge when I put the jello in to set).

5. 5

   Mix in the powdered sugar & Cool Whip and whip well.

6. 6

   Spread over set jello & place in refrigerator.

7. 7

   Third layer: I crush the pretzels in a gallon size ziploc bag & use a rolling pin. Could also crush using a blender & doing 1/2 at a time, making sure not to make them too fine.

8. 8

   Mix melted butter, sugar & pretzels together.

9. 9

   Bake in 350 degree oven for 15 minutes, stirring every 5 minutes.

10. 10

    Stir & cool slightly then sprinkle over the second layer.

11. 11

    Refrigerate until ready to serve. Place bundt pan in sink of warm water for a minute, slip a knife around the edges in a couple spots to loosen from pan, place serving plate on top & flip to unmold the salad. Slice & serve.

12. 12

    Hint-If you choose to make this in a 9x13 cake pan instead of a bundt pan, you could reverse the layers & just bake the pretzel layer in the bottom of the cake pan for 10 minutes without stirring & cool slightly. You need to be very careful spreading the second layer over the pretzel layer. Then the jello layer goes on top & refrigerate overnight. This way you don't have to wait for the jello to set before completing the other 2 layers & you would not unmold. This way works best if bringing to a potluck.