Raspberry Pretzel Jello

• 6 oz package raspberry Jell-O
• 2 cups boiling water
• 2 ½ cups salted pretzel sticks, before crushing
• ¼ cup granulated sugar
• 1 stick 8 Tbsp unsalted butter
• 1 8oz package cream cheese - softened
• 1 8oz package Cool Whip - thawed in the refrigerator
• ¾ cup granulated sugar
• 12 oz bag frozen raspberries - thawed in refrigerator

Pre-heat oven to 350°F.

1. Combine 6 Oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
2. Crush 2 ½ cups of pretzels in a ziploc bag, using a rolling pin.
3. Melt 1 stick of butter than add ¼ cup sugar in saucepan. Add pretzels and mix together.
4. Lightly press pretzel mix into a 13x9 -inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
5. While pretzel mix is cooling down, beat 8 oz of cream cheese and 3/4 cup sugar on medium/low speed until well-combined.
   
6. Next, stir in Cool Whip using a spatula and mix until well combined.
7. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal. You don't want the jello to leak into the pretzels. Refrigerate 30 minutes.
8. Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.