You can also replace the raspberry with strawberries.
Place in refrigerator to thaw beforehand:
1 bag frozen raspberries
When ready to begin, preheat oven to 350°.
Set out on counter to soften and thaw:
1 package of cream cheese (8oz)
1 package of Cool Whip (8oz)
Combine and set aside to cool to room temperature:
6 oz package Raspberry Jell-O
2 cups boiling water
Crush in a ziplock bag, using a rolling pin.
2 cups pretzels
Melt in a saucepan:
1/4 cup sugar
1 stick butter
Add pretzels and mix together.
Lightly press pretzel mix into a 13×9-inch Pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
While pretzel mix is cooling down, beat together on medium/low speed until well-combined:
1 cup sugar
1 package of cream cheese – softened
Next, stir in Cool Whip using a spatula and mix until well combined.
1 package of Cool Whip (8oz) – thawed
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 Jell-O to leak into the pretzels.
Refrigerate 30 minutes.
Place raspberries evenly on top of the cream filling.
1 bag frozen raspberries – thawed in refrigerator
Pour Jell-O over raspberries and refrigerate until Jell-O is set.