Pretzel Salad

Another Great Recipe from my Brother Bill in Washngton State.

• Ready In: 40 mins
• Serves: 16

Ingredients

• CRUST

• 2 1⁄2 cups  pretzels, chopped coarsely
• 3  tablespoons powdered sugar
• 3⁄4 cup  melted butter or 3⁄4 cup margarine

• FILLING

• 1 (8 ounce) package cream cheese, at room temperature
• 1⁄4 cup Egg Beaters egg substitute
• 1  cup powdered sugar
• 1 (9 ounce) container Cool Whip

• TOPPING

• 1 (6 ounce) box raspberry Jell-O gelatin or 2 (3 ounce) boxes raspberry Jell-O gelatin
• 2  cups hot water
• 1 (12 ounce) package frozen raspberries

Directions

1. CRUST- mix ingredients and spread into the bottom of a 13 x 9 inch baking pan.
2. Bake at 350 for 10 minutes.
3. Cool.
4. FILLING- Blend together; cream cheese, egg beaters, and powered sugar.
5. Fold in Cool Whip.
6. Spread over cooled crust.
7. Make sure it goes well into the corners to seal so topping does not run into crust.
8. Chill.
9. TOPPING-Mix Jello and hot water.
10. Allow to thicken some.
11. Add raspberries.
12. Spoon on top.
13. Chill until thickened.