2 c. crushed pretzels
3 Tbsp. sugar
1/2 c. butter
1 (8 oz.) package cream cheese, softened
1 c. sugar
1 (12 oz.) carton whipped topping
1 (16 oz.) can crushed pineapple, drained
1 (6 oz.) package raspberry gelatin
3 c. boiling water
1 (10 oz.) bag frozen raspberries
Whipped cream, for garnish
Preheat oven to 400 degrees. Crush pretzels with rolling pin; combine with sugar and melted butter in a small bowl. Press into bottom of 9x13" baking pan. Bake 5 minutes. Cool on a wire rack.
In a large bowl beat cream cheese and sugar until fluffy. Mix in whipped topping, then fold in drained pineapple. Spread mixture onto cooled pretzel crust.
Dissolve gelatin in boiling water. Stir in frozen raspberries and place gelatin in refrigerator until syrupy, about 30 minutes. Pour over cream cheese layer. Refrigerate until set. Garnish with whipped cream.
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