Pretzel Cheesecake - cooking recipe

Ingredients

2 3/4 c. pretzels, broken into small pieces
1 1/2 c. margarine, melted
12 oz. cream cheese, softened
1 (8 oz.) carton Cool Whip, thawed
1 1/4 c. sugar
1 (6 oz.) pkg. raspberry jello
2 c. pineapple or apple juice
2 Tbsp. cornstarch
2 (10 oz.) pkg. frozen raspberries or strawberries

Preparation

Place pretzels and margarine in bottom of 9 x 13-inch pan. Bake at 400\u00b0 for 10 minutes.
Cool.
Cream together sugar, cream cheese and Cool Whip.
Spread on pretzels and refrigerate.
Mix jello, juice and cornstarch (whisk cornstarch in to prevent lumps).
Heat over medium heat until slightly thickened.
Add frozen raspberries or strawberries and pour over whipped topping. Refrigerate 4 hours.