Raspberry Pretzel Jello Salad

photo from Tasty Kitchen

We had Christmas dinner with my husband's side of the family and my food assignment was Pretzel Jello Salad. I had never heard of it, let alone make it so I looked online and found a good recipe to use. After making this, I think I have had something very similar before but I assumed it was a graham cracker crust instead of pretzels. While this side dish is tasty and not hard to make, give yourself plenty of time to let it set in the refrigerator and allow each layer to cool. I was pushing it by starting five hours before our dinner was planned, but next time I'll have it down (thanks to saving my recipe and notes here--thank you food blog)!

Raspberry Pretzel Jello Salad (from Tasty Kitchen)

1-½ cup crushed pretzels
½ cup sugar
1 cube butter, melted
1 cube Cream Cheese, softened
½ cup sugar
1 tub Cool Whip (8 oz.)
1 large box (6 oz.) Raspberry Jello
2 cups boiling water
1 bag unsweetened raspberries

Pretzel crust:
1 1/2 cups crushed pretzels (I used my blender to crush)
1/2 cup sugar
1 cube (1/2 cup) butter, melted

Mix and press into a 9 x 13 pan. Bake at 350 for 8 minutes. Let cool.

Cream:
8 oz. cream cheese, softened
1/2 cup sugar
8 oz. Cool Whip

Blend together. Spread on top of pretzel crust. Refrigerate until cool.

Jello:
6 oz. raspberry jello
2 cups boiling water
1 bag unsweetened raspberries

Dissolve jello in water. Add raspberries, stir. Pour over cream mixture. Refrigerate until set.

You could also use different Jello flavors or fruit options--I love raspberries though!