Sweet Tooth Saturday!

My niece, Aliska and husband, Travis, just love, love, love this dessert! In fact our whole family loves it! We have it every year for Thanksgiving. This year Aliska is serving an LDS mission in California, so she will not be here to enjoy it with us, it is going to be weird. Eating this salad is going to be bitter sweet this year!

Raspberry Pretzel Jell-O Salad

1st Layer:
1 1/2 cups crushed pretzels
1 cup melted butter
4 Tablespoons sugar
Mix all together in a 9x13 pan and bake for 10 minutes at 350. Let cool.

2nd Layer:
2 packages 8 oz. cream cheese
2 cups powdered sugar
1 cup cool whip
Mix all together and spread over the cooled crust. Make sure that this layer is pushed up against the sides of the pan to make a "seal" so the next layer does not leak through!

3rd Layer:
1 large package raspberry Jell-O
2 cups hot water
1 cup cold water
1 12 oz. package frozen or fresh raspberries
Dissolve Jell-O in 2 cups hot water, then add 1 cup cold water. CAREFULLY spoon Jell-O on top of cream cheese layer. I spoon it over instead of pouring it to avoid any indentations in the cream cheese layer, this will cause the Jell-O to leak through. You do NOT want it to leak through, this will make your pretzel crust soggy and gross! Then sprinkle raspberries in the Jell-O.

Refrigerate about 2 hours until set. Serve with Cool Whip.