Raspberry Pretzel Salad

2 c. crushed pretzels
2 T. sugar
1/2 c. walnuts (finely chopped)
2 cubes of butter (softened)

1. Mix together and press into the bottom of a 9x13 glass pan. Bake at 400 degrees for 10 minutes. Cool.

10 oz. Cool Whip
1 c. sugar (I use less)
8 oz. cream cheese

Mix altogether. Spread over the top of the cooled crust. Make sure to seal the edges.

6-10 oz. Jello (strawberry or raspberry flavor)
2 c. hot water
10 oz. frozen strawberries or raspberries

Mix jello powder and hot water. Add berries and spread over (pour) cream cheese mixture. Refrigerate until jello is set.

Notes: Be sure to seal off the pretzel crust with the cream cheese mixture or the jello layer will make the crust soft :( Also, once you put the frozen berries in the jello it starts to set quickly, so don't let the bowl of jello sit too long.

Recipe Credit: Gwen Coulson