Raspberry Pretzel Salad
2 cup crushed pretzels
2 Tbsp. sugar
1/2 cup melted butter
1 cup Sugar
1 pkg. cream cheese
1 (8-oz.) ctn. Cool Whip
1 (6-oz.) pkg. raspberry Jello
2 cup water
1 (8-oz) can crushed pineapple with juice
1 pkg. frozen raspberries
Mix crushed pretzels and 2 Tbsp. sugar with melted margarine. Press into
a 9x13" pan and bake at 350 A for about 5 minutes. Cool. Cream together
cream cheese and 1 cup sugar. Fold in Cool Whip. Spread over pretzel
crust and cool. Dissolve raspberry Jell-O in 2 cup boiling water. Add
crushed pineapple with juice and frozen raspberries. Chill until thick
but not set. Pour over cream cheese layer and chill until set
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