Raspberry Jello Pretzel Salad Recipe:
4 cups mini pretzels
1 stick melted butter
3 Tbsp Sugar
1 cup Sugar
1 8 oz package cream cheese
1 thawed pack cool whip
1 Tbsp vanilla
1 box 8-serving strawberry or raspberry jello mix
2 small packages fresh raspberries
Crush mini pretzels and mix with 1 stick melted butter and 3 TBSP sugar.
Press into a 9×13 pan and bake 350 for 10 min. Let cool.
Blend with mixer 1 cup sugar and the package of cream cheese. Then fold in one thawed package of cool whip. Add 1 tbsp vanilla extract. Pour onto pretzel crust. Seal around edges so the jello layer doesn’t leak to the bottom.
Dissolve the strawberry or raspberry jello mix into 2 cups boiling water till dissolved. Then add 2 cups cool cups water and let cool to room temp. Add the fresh raspberries, then pour on the whipped cream layer. Cover and let set in the fridge for 3-4 hours. Enjoy!