Another luncheon I went to where all of the guests demanded the recipe on the spot. I made this once for the 4th of July using both red and blue jello (and blueberries of course), divided by another layer of cream cheese.

I think I'm ready for spring. All of my postings seem to be warm-weather lunch dishes! And by the way, it's freezing here in the Central Valley.

Jell-O Pretzel Salad

1 bag butter flavored, 50% less salt pretzels
3/4 cup butter or margarine
3 tablespoons granulated sugar
1 8-ounce package cream cheese, at room temperature
1 cup granulated sugar (or less, to taste)
1 small container Cool Whip
2 boxes raspberry Jell-O (large size)
2 1/2 cups boiling water
2 boxes frozen raspberries (do not thaw)

In plastic bag, crush pretzels with rolling pin to resemble shape of slivered almonds. Shake in colander to discard powdered pretzels. Do this to make 2 2/3 cups crumbled pretzels.

Melt butter in 11x15-inch pan and add 3 tablespoons sugar. Add pretzels, toss to coat and bake 10 minutes at 350F. Cool.

In mixing bowl, mix cream cheese and 1 cup sugar with electric mixer until fluffy. Fold in Cool-Whip. Spread over cooled pretzels. Chill.

In stainless steel or glass bowl, combine Jell-O and 2 1/2 cups boiling water. Stir until dissolved. Add frozen raspberries, stirring and braking up berries with a fork. As berries are broken up, mixture will start to gel. After mixture is thoroughly blended, cool and starting to gel, pour over cream cheese mixture.

Chill 1 to 2 hours.

Serves 12 to 16 people.