Raspberry Pretzel Salad

Raspberry Pretzel Salad

2 (3 oz) pkgs raspberry gelatin                  

2 cups boiling water                          

2 Tbsp sugar

2.5 cups raspberries

½ cup butter                           

½ cup crushed pretzels  

8 oz cream cheese                         

1 cup sugar

1 cup whipped cream

Dissolve gelatin in boiling water.  Refrigerate until it begins to gel.  Add berries, pour into a serving bowl and cool until set.  Preheat oven to 350 degrees.  In a separate bowl

mix the pretzels with the melted butter and sugar and spread in a 9 x 13 pan.  Bake 10 minutes, then remove, stir and cool.  After the gelatin has set, beat the cream cheese, sugar and the whipped cream together until it’swell blended.  Spread over the gelatin and top with the pretzel mix.  Pat pretzels onto cream layer.