Pretzel Jello Salad

Ok Ladies... really... It's been over a month and no new recipes? We are seriously slacking. :)

This probably isn't a new recipe to a lot of you... But it's one of my favorites to make for when we have people over, or if I'm in charge of bringing a family a meal. It's technically a jello salad... but it's definitely good enough to be dessert! :) There's never any leftovers with this dish! :)

Pretzels (Somebody asked how many- & I don't know! :) Just enough so after you crush them, they cover the bottom of the pan... I just guess)
1 Cube Butter
1 c. Sugar, plus 4 tsp Sugar
12 oz. Cool Whip
8 oz. Softened Cream Cheese
6 oz. Strawberry Jello
16 oz. Frozen strawberries (sliced)

*Crush Pretzels in Bottom of 9x13 pan.
*Melt butter with 4 tsp. Sugar.
*Pour over pretzels and bake at 400 for 6 min.

*Cool in refrigerator (I put mine in the freezer- Make sure it's completely cooled or it melts the next layer and everything meshes together!)

*Beat softened cream cheese, cool whip, and 1 cup Sugar on med/low until smooth

*Spread over COOLED pretzels. (Make sure to seal all the edges so the jello doesn't get into the pretzels)

*Mix Jello with 2 cups Boiling water. Stir until well dissolved.
*Stir in frozen sliced strawberries.
*Let Jello partial set (3 minutes or so) then pour over cream cheese mixture.
*Put in Fridge and let set for 3-4 hours.

Sweet Topped Raspberry Jello

Ingredients:
3 oz raspberry jello mix
8 oz frozen raspberries
2 oz cream cheese
4 oz Cool Whip
1/4 can condensed milk

Dissolve jello in 3/4 cup boiling water. Stir in raspberries until thawed. Add 3/4 c water, stir and put in fridge to set up. Combine cream cheese, Cool Whip, and condensed milk. Spread over jello when firm.

If you want it to look nicer, cut the jello into individual servings, then spread the topping on each one.