2 Cups Water
1 Large box of Raspberry Gelatin
2 10oz pkgs frozen berries {partially thawed}
2 Cups pretzels {crushed}
3/4 Cup butter {melted}
1 8 oz. pkg. cream cheese
1 Cup sugar
1 16 oz. container frozen whipped topping {thawed}
Combine the water and gelatin in a small saucepan. Bring to a boil, stirring well. Turn down the heat and stir until dissolved. Remove from heat and stir in raspberries. Shill in refrigerator until partially set up. In a 9x13 glass dish, combine the crushed pretzels, melted butter, and sugar and press down. Bake at 375 for 8 minutes. Remove from oven and cool. In a bowl, mix the cream cheese and 1 cup sugar until well blended and fluffy. Fold in the whipped topping gently. Spread this mixture over the cooled pretzels and refrigerate. Gently pour half-set gelatin over the cream mixture. Cover with foil and refrigerate overnight. Note: You can also use strawberries or mandarin oranges with orange gelatin. Makes 12-20 servings.
