PRETZEL DESSERT SALAD

Layer 1:

2 (3 oz.) pkg. raspberry jello
2 1/2 c. boiling water
2 cartons frozen raspberries
or strawberries

Layer 2:
2 c. pretzel crumbs
3/4 c. melted butter
3 Tbsp. sugar

Layer 3:
1 (8 oz.) pkg. cream cheese,
softened
1/2 c. powdered sugar
1 large carton Cool Whip
2 c. mini marshmallows

Mix and set slightly the jello, water and raspberries or
strawberries. Do this first so it can jell in refrigerator.
Mix the crumbs, butter and 3 tablespoons sugar in 9 x 13
x 2 1/2-inch pan. Bake at 350 degrees for approximately 10 minutes
(be very careful not to burn).
Mix and spread the remaining ingredients over the
pretzel crumbs that have thoroughly cooled. Pour the jello
mixture carefully over pretzel and cream cheese layers (should
be slightly jelled). Refrigerate until ready to serve. Should
be jelled when serving.