Raspberry Salad - cooking recipe

Ingredients

2 (3 oz. each) boxes raspberry jello
2 pkg. frozen raspberries
2 c. boiling water
24 to 30 marshmallows
8 oz. Cool Whip
15 Ritz crackers, crushed
2 small Butterfinger candy bars, crushed

Preparation

Mix the first 3 ingredients and put in a 9 x 12-inch pan.
For the top, melt the marshmallows and cool.
After cooling, stir in the Cool Whip.
Spread marshmallow-Cool Whip mixture on top of jello. Sprinkle crackers on top. Top all with the candy bars.