Raspberry Jell-o Salad

My mother-in-law was the first to introduce me to this recipe. We call it a "salad" but really, it could totally pass as a dessert with all the Kool-Whip and cream cheese! Yum!!!! Also, my husband doesn't like walnuts because they give him canker sores, so he was super excited to discover that the crust is actually crushed up pretzels and NOT nuts. I have made this recipe more times than I can count. But when I do, it is always a hit! Enjoy!

Tip: The trickiest part is getting the Jell-o to start to set-up without getting over thick before you pour it over the cream cheese layer. You also need to account for enough time to let your Jell-o set before you can serve it, so it's best to make it first thing in the morning or the day before an event.

Marsha's Raspberry Jell-o Salad

2 cups crushed pretzels                                            1 small can crushed pineapple, drained

¾ cup butter, melted                                                1 (10 oz.) pkg. Cool Whip

3 Tbl. sugar                                                              1 (6 oz.) pkg. raspberry Jell-o

1 (8 oz.) pkg. cream cheese                                      3 cups boiling water

½ cup sugar                                                              2 (8 oz.) pkg. frozen raspberries

Combine pretzels, butter and sugar together.  Press into the bottom of a 9x13 pan and bake at 400 degrees for 5 minutes.  Cream together cream cheese and sugar.  Add pineapple and fold in Cool-Whip.  Spread on top of cooled pretzels.  Mix together raspberry Jell-o, boiling water, and frozen raspberries.  Let cool and start to thicken.  Then pour thickened mixture over cream cheese layer.  Place in fridge to set-up completely.