Jonna's Raspberry Pretzel Jello

Raspberry Pretzel Salad

2 C Pretzels crushed

3 T Sugar

3/4 C Butter, melted

Combine and press into a 9 x 13 pan.  Bake at 400 for 5 minutes.  Cool

completely.

8 oz Cream Cheese

1 small can crushed pineapple, very well drained

8 oz Cool Whip

Combine first two ingredients and then fold in the Cool Whip.  Spread on top of the cooled crust and refrigerate for at least an hour.  It must be cold before you can put the next layer on top.

2 small or 1 large box raspberry jello

1 large package frozen raspberries

Dissolve jello in 2 C. boiling water, add frozen raspberries.  Stir until syrupy and jello begins to thicken.  Sometimes I add a few frozen ice cubes to speed up the process.  Pour over cream cheese mixture and store in refrigerator.