This is the holiday salad at our house, I’ve made it in strawberry and orange before and now this Christmas in raspberry, all delicious!  It’s a “Six Sisters’ Stuff” recipe, love them and their recipes.

2 cups pretzels, broken into pieces

1/2 cup butter, melted

3 tablespoons sugar

1 cup sugar

1 (8 oz) package cream cheese, softened

1 (8 oz) container Cool Whip, thawed

1 (6 oz) large box raspberry Jello

2 cups boiling water

2 – 3 cups frozen or fresh raspberries (I used frozen)

1  First layer – combine pretzels, butter and 3 tablespoons sugar and stir until well blended.  Press into a 9 x 13″ pan and bake at 350 for 7 minutes.  Cool completely.

2  Second layer – beat 1 cup sugar and cream cheese until smooth.  Fold in Cool Whip.  Spread carefully over pretzel layer, making sure to seal cream cheese layer against sides of pan so third layer of jello will not be able to leak through when added.

3  Third layer – mix jello and boiling water until jello is dissolved.  Add raspberries.  Cool and let set slightly.  (Do not skip this step!)  Pour carefully over cream cheese layer. (I hold a spatula over the dish and then pour onto the spatula so that it doesn’t make a hole in the cream cheese layer.)  Refrigerate until firm.