Pretzel Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 16
• 2 1/2 cups pretzels, chopped coarsely
• 3 tablespoons powdered sugar
• 3/4 cup melted butter or 3/4 cup margarine
• 1 (8 ounce) package cream cheese, at room temperature
• 1/4 cup egg beaters egg substitute
• 1 cup powdered sugar
• 1 (9 ounce) container cool whip
• 1 (6 ounce) box raspberry jell-o gelatin or 2 (3 ounce) boxes raspberry jell-o gelatin
• 2 cups hot water
• 1 (12 ounce) package frozen raspberries

Recipe

• 1 crust- mix ingredients and spread into the bottom of a 13 x 9 inch baking pan.
• 2 bake at 350 for 10 minutes.
• 3 cool.
• 4 filling- blend together; cream cheese, egg beaters, and powered sugar.
• 5 fold in cool whip.
• 6 spread over cooled crust.
• 7 make sure it goes well into the corners to seal so topping does not run into crust.
• 8 chill.
• 9 topping-mix jello and hot water.
• 10 allow to thicken some.
• 11 add raspberries.
• 12 spoon on top.
• 13 chill until thickened.