Pretzel Jello Salad

Pretzel Jello Salad
Yields 24
The basic recipe we've been using for years.
For the Crust
  1. 4 heaping cups mini pretzel twists or thin pretzels sticks (7 1/2 ounces)
  2. 3/4 cup butter or margarine, melted
  3. 3 teaspoons sugar
For the Cream Cheese Layer
  1. 1 pkg. (8 ounces) cream cheese, softened
  2. 1 cup sugar, or less to taste
  3. 1 8 ounce tub frozen whipped topping, thawed
For the Fruit Layer
  1. 1 6-ounce (or 2 3-ounce) package raspberry flavored gelatin
  2. 2 cups boiling water
  3. 2 10-ounce packages frozen raspberries
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For the crust
  1. Preheat oven to 400 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
  2. Crush pretzels, either in the food processor or in a plastic bag, until coarse crumbs, Add butter and sugar. Press into pan and bake for 8 minutes. Cool.
For the Cream Cheese Layer
  1. Beat cream cheese and sugar until fluffy. Fold in whipped topping. Spread over cooled crust and chill for 15-20 minutes.
For the Fruit Layer
  1. Dissolve gelatin in the boiling water. Stir in frozen berries and stir until mixture begins to thicken. Pour over cream cheese layer and spread evenly. Chill several hours to set completely. Store leftovers in the refrigerator.
  1. Use your choice of gelatin flavor and frozen fruit. Add lemon zest (1 teaspoon) or mini chocolate chips (1/2 cup) to the cream cheese layer as desired.
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