Raspberry Pretzel Salad
2 ½ cups thin pretzel sticks
1 (8-ounce) package cream cheese
1 (8-ounce) tub whipped topping
1 cup sugar
2 cups water
1 large package raspberry-flavored gelatin
1 (10-ounce) packages frozen raspberries, undrained and slightly thawed
1 (15 ¼ ounce) can crushed pineapple, undrained
Melt butter and pour into a 9x13 inch pan. Break pretzels in half and pat evenly into the pan. Bake 10 minutes at 400 degrees. Remove from oven and cool.
In a large bowl combine cream cheese, whipped topping and sugar. Dab on top of pretzels and spread to edges of pan. Refrigerate for about 1 hour.
Bring water to a boil. Completely dissolve gelatin in boiling water and cool in refrigerator until syrupy. Add slightly thawed raspberries and crushed pineapple and stir. Pour carefully over top of cream cheese mixture. Refrigerate overnight or several hours until firm. Makes 12-16 servings.
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