Raspberry Pretzel Cheesecake

This is just so good. Originally, it's supposed to be a salad. But it's totally not a salad. It's a dessert, like a cheesecake dessert.

 

Ingredients

Crust:
1 1/2 cups crushed pretzels
3/4 cup butter, melted
1/4 cup white sugar
Filling:
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package raspberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen raspberries

Notes / Directions

Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 1/4 cup sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for no more than 10 minutes. Set aside to cool completely. In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes. In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen raspberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

*If using thawed raspberries, cool jello until it sets a little before pouring it over the cream cheese layer. You want to avoid liquids spilling down into the pretzel layer so that it will stay crisp.