Raspberry Salad - cooking recipe

Ingredients

First layer
2 (10 ounce) packages frozen raspberries
1 (6 ounce) package raspberry Jell-O gelatin
2 cups boiling water
Second layer
8 ounces cream cheese
1 (8 ounce) container Cool Whip
1/2 cup powdered sugar
Third layer
3/4 cup melted butter
1/2 cup sugar
2 cups crushed pretzels

Preparation

First layer: Dissolve jello in the boiling water.
Add the raspberries, which have been partially thawed.
Pour into a bundt pan & refrigerate until set, approx 2-3 hours.
Second layer: Whip cream cheese with mixer (it is best to have the cream cheese at room temp, I take it out of fridge when I put the jello in to set).
Mix in the powdered sugar & Cool Whip and whip well.
Spread over set jello & place in refrigerator.
Third layer: I crush the pretzels in a gallon size ziploc bag & use a rolling pin. Could also crush using a blender & doing 1/2 at a time, making sure not to make them too fine.
Mix melted butter, sugar & pretzels together.
Bake in 350 degree oven for 15 minutes, stirring every 5 minutes.
Stir & cool slightly then sprinkle over the second layer.
Refrigerate until ready to serve. Place bundt pan in sink of warm water for a minute, slip a knife around the edges in a couple spots to loosen from pan, place serving plate on top & flip to unmold the salad. Slice & serve.
Hint-If you choose to make this in a 9x13 cake pan instead of a bundt pan, you could reverse the layers & just bake the pretzel layer in the bottom of the cake pan for 10 minutes without stirring & cool slightly. You need to be very careful spreading the second layer over the pretzel layer. Then the jello layer goes on top & refrigerate overnight. This way you don't have to wait for the jello to set before completing the other 2 layers & you would not unmold. This way works best if bringing to a potluck.