Dissappearing Raspberry Pretzle Salad

Where's the picture?

Well, that's the thing about this salad. It disappears so fast, I haven't been able to catch it on camera. Like Big Foot and Nessie, this dish will just have to be savored in the moment, and people will just have to take your word for it when you tell them about your experience. ("I hid by the condiment table and snuck up on it--seriously. It never saw me coming-- My scoop was this big! I swear).

Crust:

2 cups crushed pretzels

¾ or cube of butter

2 TBS sugar

Cream Layer:

8 oz cream cheese (can use more if you like it creamy)

1 cup powdered sugar

8 oz cool whip

Jell-O Layer:

1  large box Raspberry Jell-O

2 cups boiling water

two 10 oz bags frozen berries (with syrup)

In a 9X 11 pan, press crust mixture into the bottom and bake at 400⁰ for 8 minutes. Set aside to cool. Combine ingredients for the cream layer until they are smooth. Dollop the cream mixture evenly over the crust once the crust has cooled.  In a separate bowl, dissolve Jell-o in boiling water until it is no longer cloudy.  Add frozen berries (leave them in the freezer before hand) to the Jell-o. Once the mixture is partially set up, spread it over the cream cheese. Refrigerate until it is ready to serve.