RASPBERRY CRUNCH SALAD or DESSERT

Most of you have probably already made this recipe. For those of you who haven't, you're missing out. This is a fancy salad or a delicious dessert.....you decide. Whatever it is, it's perfect! I don't know anyone who doesn't love it. Some times, I make Raspberry Danish Pudding Dessert instead of the jello.  You can find it over by the jello as well.  If I'm making this for a Dessert, I usually do it that way, along with adding some Huckleberries as well.  It won't matter which you use, it will be gone in a flash!

YOU WILL NEED:

4 cups crushed pretzels

4 tablespoons sugar

3/4 cup butter or margarine

1 8-ounce package cream cheese, softened

1 cup sugar

1 12-ounce carton whipped topping (Cool Whip)

1 -16 ounce can crushed pineapple, drained well (optional)

1 6-ounce package raspberry gelatin

2 cups boiling water

1 -10 ounce bag frozen raspberries

Whipped cream or Cool Whip for garnishing

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DIRECTIONS:

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Topping: Add 2 cups boiling water to Jello; mix well. Add raspberries to jello. Cool Jello mixture in fridge until thick.

Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9x13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.

Filling: Combine cream cheese and 1 cup sugar; beat well. Add Cool Whip; spread over cooled crust. Pour or spoon thickened jello mixture over cream cheese mixture and set until firm. Spread additional Cool Whip over the top, cover with foil & refrigerate for at least 2 hours.