Thanksgiving Faves- Raspberry Pretzel Salad

This is one of those McNee family recipes that seemed to have gotten lost for a few years, but luckily it was found and now one of my family's favorites.  I don't make it often enough so it is a welcomed treat at Thanksgiving.   I promise to update the pictures this year.

Raspberry Pretzel Salad

Crust:

2 cups crushed pretzels

3 Tbsp. sugar

3/4 cup melted butter

Mix pretzels, butter and sugar. Press into a 9x13 pan. Bake at 400 degrees for 10 minutes. Cool.

1st Layer

1- 8 oz cream cheese

1 small can of crushed pineapple

1- 8 oz. whipped topping

Beat cream cheese and pineapple.  Add whipped topping and spread over crust.

2nd Layer

1- 6 oz. raspberry Jello

1 cup boiling water

1 (10 oz.) packages frozen raspberries, thawed

Dissolve Jello in boiling water. Stir in berries. Let stand for a few minutes until semi-set (around 10 minutes). Pour over cream cheese layer. Chill.  

3rd Layer

Cover the top with whipped topping.

Chill and enjoy!!

I would of loved to have had a picture of this salad served, but it was all gone within a couple of minutes.  

*Note: Strawberries also work great.

Happy Thanksgiving!