Raspberry Cream Cheese Pretzel Dish (GF)

This is another great recipe. We make it usually for large family dinners.

Ingredients:

• 1 1/2 cups well crushed pretzels (see directions below)

• 3/4 cup butter

• 1/2 cup sugar

• 1 (8 ounce) block cream cheese (low fat is fine)

• 1 cup sugar

• 1 (8 ounce) container Cool Whip (low fat version works great)

• 1 (6 ounce) box raspberry Jell-O

• 1 10-12 ounce package frozen, unsweetened raspberries

Directions:

1. Preheat oven to 375-degrees F. 
2. To crush pretzels, put whole pretzels into a food processor fitted with the blade attachment. On high, whirl the pretzels until moderately fine. (This is really noisy!) It is okay to have some small chunky pieces, however, most of the pretzels should be finely crushed. It's tricky trying to describe the correct texture, but through trial and error I can tell you that you definitely do not want them to be chunky. The crust will not hold together well. 
3. Transfer pretzel crumbs to a bowl and stir in 1/2 cup white sugar. 
4. Melt the 3/4 cup butter (1 1/2 sticks) and pour over the pretzel crumb/sugar mixture. Stir until well combined. 
5. Pour the pretzel crumb mixture into the bottom of a 9" x 13" baking dish. Spread evenly and then press firmly to form crust. 
6. Bake for 15 minutes in a 375-degree F oven or until lightly browned. Remove from oven and allow to cool completely. 
7. Put the cream cheese into the bowl of a stand mixer and beat until smooth. If using an electric hand mixer, use the same process. 
8. Add the 1 cup of sugar and beat for 4-5 minutes until smooth (most of the sugar ought to have dissolved). 
9. Fold in the Cool Whip by hand. 
10. Pour cream cheese mixture onto the pretzel crust. Spread evenly. Cover the baking dish and put into the refrigerator to allow the cream cheese mixture to chill. 
11. While cream mixture is chilling, prepare the Jell-O. Bring 2 cups water to a boil. I usually do this in the microwave. It takes 2-4 minutes on high to bring the water to a boil or near boil. 
12. Pour the Jell-O in the hot water and stir until Jell-O is completely dissolved. 
13. Pour the frozen raspberries into the Jell-O and stir briefly to distribute the berries. Set aside to cool or put into refrigerator to cool more quickly. 
14. Pour Jell-O mixture over cream cheese mixture. Cover and return to refrigerator. Salad is ready to serve when Jell-O has set. Salad can be cut into serving sized squares or served family style with each person spooning out desired amount.