Raspberry Pretzel Salad

Preheat Oven to 400 degrees
2 1/3 C. broken Pretzel (pretty Chunky- using rolling pin)
1 1/2 cubes melted margarine(Imperial) or butter
Mix and press into 9 x 13 pan, bake- 10 min.
2nd layer- cream together in a mixing bowl
 1/2 C. pwd. sugar
 1 8oz. pkg. Cream Cheese ( I use 1/3 less fat Nufchatel)
Fold in 1 small coolwhip (9 oz.)
Spread in Pretzel crust while still warm, seal out to all edges.
Top Layer:
1 6 oz. raspberry jello
 2 C. Boiling water
 2 cartons raspberries ( still frozen- about 2 C.)
8 oz. crushed Pineapple
 Dissolve jello in water, stir in frozen berries, add pineapple, poir over cool whip layer- set in fridge covered with plastic wrap. Let cool several hours. Cut into squares to serve.
Great as a salad,dessert, or snack!
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