Pretzel Salad

Original recipe makes 10 to 12 servings

• 
  CRUST
  
  

  2 C crushed pretzels
  2Tbs sugar
  3/4 C melted butter
  
  FILLING
  
  1-8 ounce) package cream cheese, softened
  
  1 C powdered sugar
  1 8 oz tub cool whip

• 
  TOPPING
  
  1 8 oz ounce Raspberry flavored Jell-O® 
  
  2 C boiling water
  1 pkg frozen raspberries
  
  1  (16 ounce) package frozen raspberries

1. Preheat oven to 375 degrees F (190 degrees C).
2. 
   
3. In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish.  I use the smaller pyrex because i like it thick.
4. Bake in preheated oven for 10 minutes. Cool.
5. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in cooled crust and refrigerate.
6. Meanwhile, combine gelatin mix and boiling water; add frozen raspberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.