Pretzel Jello

Yes, you read the title of this post correctly. It's the perfect combination of salty and sweet. If you have never had this before bring it to your next gathering and I promise it will be a hit. I personally prefer my pretzel jello with raspberries but if you are not a fan you can use frozen strawberries and strawberry jello instead. The key to this dish is making sure you crush the pretzel's well enough. I have found that using a food processor works best, you just don't want big chunks of pretzels in the crust. While writing this post I really wish I had a piece of pretzel jello mmmm.

Ingredients:

2 cups of well crushed pretzels
3/4 cups melted butter
3 tbsp granulated sugar
8 oz softened cream cheese
1 cup confectioners sugar
8 oz cool whip
1 large box of raspberry jello
2 cups boiling water
2 packages (10 oz each) frozen raspberries

Directions:

Combine pretzels , butter, and sugar and spread over the bottom of a greased 9x13 dish. Bake at 400 degrees for 6 minutes. Let cool completely.

Beat cream cheese and confectioners sugar until fluffy. Fold in cool whip and spread over cooled crust. Make sure the crust is completely cooled because if it is warm it will lift as you spread the cream cheese mixture. Place in refrigerator (this is important, it needs to set)

Boil 2 cups of water and stir in jello until dissolved. Stir in frozen raspberries. Remove from heat and let sit for 5 minutes. Spoon the jello and raspberry mixture on top of cream cheese layer. Do not try and pour the jello on top it will sink to the bottom and you will have red jello mess. Refrigerate overnight.

**If the top layer doesn't look pretty after refrigerating overnight, you can spread cool whip on top. I had to do this my first couple times making it.