Ingredients

Instructions

1. 1

   Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.

2. 2

   Crush 2 1/2 cups of pretzels in a ziploc bag, using a rolling pin.

3. 3

   Melt 1 stick of butter than add 1/4 cup sugar in saucepan. Add pretzels and mix together.

4. 4

   Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.

5. 5

   While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed until well-combined.

6. 6

   Next, stir in Cool Whip using a spatula and mix until well combined.

7. 7

   Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.

8. 8

   Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.