raspberry pretzel salad

Jeremy's grandma (sweet Effie) was an amazing cook, the food at her house was always delicious. Her rolls were so yummy because she dipped them in melted butter before baking them. Those were meals to remember. One of her recipes is more of a dessert, but we serve it as a salad:

Raspberry Pretzel Salad

8 oz. pretzels, crushed
3 Tbsp. sugar
3/4 c. butter, melted

Layer pretzels on bottom of 9x13 pan, sprinkle sugar over pretzels. Drizzle butter on top. Bake at 400 degrees for 8 minutes.

8 oz. cream cheese
8 oz. cool whip
1 c. sugar

Soften cream cheese. Mix well with cool whip and sugar and spread over cooled pretzel crust.

6 oz. raspberry jello
2 c. hot water
20 oz. frozen raspberries

Dissolve jello with hot water. Add raspberries. Let jello set slightly in fridge (about an hour) and then spread on top of middle layer. Refrigerate about 2 hours.

Yesterday I used strawberry jello and fresh (rather than frozen) strawberries and it set nicely. Besides being a tasty treat, it's very pretty and looks patriotic.