Raspberry Cream Bars - cooking recipe

Ingredients

Crust
1 cup pretzel, crushed
1 cup graham cracker crumbs
3/4 cup butter, melted
3 tablespoons sugar
Cream Layer
8 ounces cream cheese, softened
1/2 cup sugar
8 ounces Cool Whip
Raspberry Layer
1 (6 ounce) package raspberry Jell-O gelatin
2 cups boiling water
20 ounces frozen unsweetened raspberries, partially thawed, undrained

Preparation

Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
Pour raspberries over cream layer and chill.
If you like, more Cool Whip can be spread on top.