Pretzel Jell-o Salad - Camille Dahl

Crust: 

2 c. crushed pretzels

3/4 c. melted butter or margarine

2 tsp. sugar

Mix crushed pretzels and sugar, add melted butter, mix well.  Press lightly into 9X13.  Bake 8 min. at 400 .  Let cool.

 Filling: 

1 8oz. cream cheese, softened

½  c. sugar (or 2 packets Equal, or to taste)

2 c. Whipped Cream – sweeten with equal

Mix cream cheese and sugar / substitute.  Fold whipped cream.  Spread on cooled crust.

 Topping: 

2 - 3oz. Sugar-free Raspberry Jell-o

1 - 12 –14 oz. Frozen Raspberries (or fresh)

2 c. boiling water

Dissolve jell-o in boiling water, add frozen raspberries,

let set 10 minutes.  Pour onto filling.  Refrigerate for 2-3 hours before serving.

Recommend making the day before

Can use strawberry jello and berries