Rasberry Crunch

This is such a yummy salad... actually it could be classified as more of a dessert! 

Raspberry Crunch

2 cups crushed pretzels

1/2 cup butter, melted

3 Tbsp. sugar

Mix and press in a 9 x 13 pan. Cook at 400 degrees for 5 minutes and cool.

1 (8oz.) package cream cheese

1 cup sugar

16 oz. can crushed pineapple, drained

12 oz. cool whip

Blend cream cheese and sugar until fluffy. Then mix cool whip in and then fold in pineapple. Spread over pretzel crust.

6 oz. package raspberry Jell-O

3 cups boiling water

10 oz. frozen raspberries

Mix Jell-O and water until Jell-O is dissolved. Then add raspberries. Let set until syrupy. Then pour over cream cheese layer. Refrigerate until completely set.