Raspberry Pretzel Jello Salad

 RASPBERRY PRETZEL SALAD

¾ c. butter or margarine

2 ½ cups thin pretzel sticks

1 (8ounce) package cream cheese

1 (8 ounce) tub Cool Whip

1 cup sugar

2 cups water

1 large package raspberry jello

2 (10 ounce) packages frozen raspberries or

strawberries, undrained and slightly thawed.

1 (15 ¼ ounce) can crushed pineapple undrained

Melt butter and pour into a 9x13 inch pan. Break

pretzels in half and pat evenly into the pan. Bake 10

minutes at 400 degrees. Remove from oven and cool.

In a large bowl combine cream cheese, cool whip, and

sugar. Dab on top of pretzels and spread to edges of

pan. Refrigerate for about 1 hour.

Bring water to a boil. Completely dissolve gelatin in

boiling water and cool in refrigerator until syrupy.

Add slightly thawed raspberries and crushed pineapple

and stir. Pour carefully over top of cream cheese

mixture. Refrigerate overnight or several hours until

firm. Makes 12 servings.