Ingredients
9 oz. Cool Whip
8 oz. cream cheese
1 cup powdered sugar
6 oz. raspberry Jell-O
2 cup boiling water
2 10 oz. pkgs frozen raspberries
2 cups fresh blueberries
Crust:
1 ½ cup crushed pretzels
½ cup sugar
½ cup butter, softened
Directions
Crust:
In a medium bowl, mix together butter, sugar, and pretzels. Press the mixture into a baking pan. Bake at 375 for 5 minutes. No longer! Cool.
Filling:
Mix the cream cheese and powdered sugar. Spread over cooled crust. Dissolve gelatin in boiling water. Stir in raspberries and allow to set briefly. Pour and spread over cream cheese layer. Refrigerate until set. Top with Cool Whip and garnish with raspberries and Blue berries. Chill until firm and ready to eat.
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