Jen's Raspberry Jello Salad

[Mandy]

Raspberry Jello Salad

Crust:
2 cups crushed pretzels
3/4 cup softened margarine
3 tablespoons sugar

Mix well by hand and spread in 9x13 pan. Bake at 400 for 9 - 11 minutes. Cool.

Filling:
1 8 oz. softened cream cheese
1 cup sugar
1 8 oz. cool whip

Mix with electric mixer.

Jello:
1 6 oz. raspberry jello
2 cups hot tap water
2 ten ounce bag frozen raspberry

Combine well to dissolve jello (use a whisk and whisk for at least a minute), add frozen raspberries and let jello mixture set in bowl ten minutes on countertop.
When crust is cool, spread cream cheese filling mix and then top with Jello mixture. Refrigerate.