Pretzel Salad

Ingredients

2 1/2 c. stick pretzels
3 TBS butter, melted
1 1/2 c. sugar
8 oz. cream cheese
8 oz. cool whip
1 1/2 c. boiling water
6 oz. raspberry jello
2 12 oz. bags frozen mixed berry

Place the pretzels in a cookie sheet with raised edges. Pour the melted butter over the pretzels to coat, then sprinkle with 1/2 cups sugar. Stir them around so the pretzels are coated with the butter and sugar. Bake at 400 degrees F. for 5-10 minutes until the pretzels begin to brown and the sugar hardens onto the pretzels. Set aside until they cool.

Mix the cream cheese with 1 cup sugar, until creamy. Stir in the cool whip and set aside.

Dissolve the 6 oz. raspberry jello into the 1 1/2 boiling water. Stir until the jello is completely dissolved. Add 2 12 oz. bags of frozen mixed berries into the hot jello mixture. This will begin to thicken quickly.

Place the cooled pretzel mixture in the bottom of a glass 13 X 9 pyrex pan. Next layer the cream cheese mixture. Layer the jello berry mixture on the top. Refridgerate until time to serve.

This recipe became a family holiday must only a couple of years ago when a new sister-in-law brought it to Thanksgiving. We can't ever decide if it is a salad or dessert, only that we love it!