Pretzel Jell-0 Salad

1 1/2 Clips pretzels, broken but not crushed
1/4 cup butter, melted
8 ounces light cream cheese
1 cup sugar
1 cup cream
1 can (7 3/4 oz.) crushed pineapple
2 packages (3 oz.) raspberry flavored Jell-0
2 cans (10 3/4 oz.) frozen raspberries in light syrup

Combine broken pretzels with melted butter. Evenly distribute in a 9×13 pan. Bake at 400
degrees for approximately 10 minutes or until golden brown (be careful not to burn).

Soften cream cheese and beat with sugar. Whip cream, then fold into cream cheese. Spread
cream cheese mixture over baked pretzels completely sealing the surface. Place in refrigerator
and chill until cream cheese is firm,

Partially thaw raspberries (some ice crystals should still remain). Set aside.

Boil 1 cup ofwater and add Jell-0. Stir until Jell-0 is dissolved. Fill a 1 cup measure with ice,
then add water to make 1 cup. Add ice water to Jell-0 and stir to melt ice. If Jell-0 begins to
set before ice is melted, scoop out remaining ice cubes and discard. Stir Jn thawed
raspberries and crushed pineapple (juice and all). Mixture should be beginning to thicken (but
not set). Spread JeU-O over cream cheese. Return to refrigerator and chill until completely

To serve, cut into squares. Garnish with fresh raspberries, a mint leaf and a small dollop of
whipped cream, if desired.

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