Pretzel Salad

Ingredients

CRUST

• 2 1/2 cups pretzels, chopped coarsely
• 3 tablespoons powdered sugar
• 3/4 cup melted butter or margarine

FILLING

• 1 (8 ounce) package cream cheese, at room temperature

• 1/4 cup Egg Beaters egg substitute
• 1 cup powdered sugar

• 1 (9 ounce) container Cool Whip

TOPPING

• 1 (6 ounce) box raspberry Jell-O gelatin or

  2 (3 ounce) boxes raspberry Jell-O gelatin

• 2 cups hot water

• 1 (12 ounce) package frozen raspberries

Directions

1. 1

   CRUST- mix ingredients and spread into the bottom of a 13 x 9 inch baking pan.

2. 2

   Bake at 350 for 10 minutes.

3. 3

   Cool.

4. 4

   FILLING- Blend together; cream cheese, egg beaters, and powered sugar.

5. 5

   Fold in Cool Whip.

6. 6

   Spread over cooled crust.

7. 7

   Make sure it goes well into the corners to seal so topping does not run into crust.

8. 8

   Chill.

9. 9

   TOPPING-Mix Jello and hot water.

10. 10

    Allow to thicken some.

11. 11

    Add raspberries.

12. 12

    Spoon on top.

13. 13

    Chill until thickened.