Pretzel Jello (Eve Reese)

Ingredients:

3/4 c  Margarine (melted)
  2  c  Pretzels (crushed)
2 Tbs Sugar

1 pkg Cream Cheese
  1   c  Sugar
1 can  Crushed Pineapple (8oz.)
1 tub  Cool Whip (8oz.)

1 pkg Raspberry Jello (6oz.)
  2  c  Water (1 hot, 1 cold)
1 pkg Frozen Raspberries

Combine combine Margarine, Pretzels, and 2 tablespoons Sugar in a 9x13 pan. Bake 5 minutes at 425. Stir and pat down, then let cool.

Make sure you drain the Pineapple well, then mix it with the Cream Cheese, cup of Sugar, and Cool Whip. Spread over the pretzel crust creating a seal.

Dissolve the Jello mix in the Hot Water, then add the cold water and pour into the pan. Sprinkle the Raspberries on top.

Refrigerate at least 3 hours.

Enjoy :)