Preparation

• Pre-heat oven to 350°F.
• Combine 6 oz packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature.
• Crush 2 ½ cups of pretzels in a ziploc bag, using a rolling pin.
• Melt 1 stick of butter then add ¼ cup sugar in saucepan. Add pretzels and mix together.
• Lightly press pretzel mix into a 13x9-inch pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature.
• While pretzel mix is cooling down, beat 8 oz of cream cheese and ¾ cup sugar on medium/low speed until well-combined.
• Next, stir in Cool Whip using a spatula and mix until well combined.
• 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 for 30 minutes.
• Place raspberries evenly on top of the cream filling and pour Jell-O over raspberries and refrigerate until jello is set.