I tried a new recipe and it's wonderful. A new favorite in our house. Joe says I'm definitely going to have to make it again. I asked Emma if she liked it and she said, "LOVED IT"... The little kids didn't get any because they wouldn't eat their lunch, to bad for them. I let the jello set to long so usually it looks much smoother and better. BUT it still tasted great! Here's a picture and the recipe. Enjoy!!! 
Pretzel Salad or Dessert
Crust: 2 cups crushed pretzels
3 Tablespoons sugar
3/4 cup melted butter
Mix and press into a 9x13 pan. Bake for 5 minutes @ 400 degree's.
Center: 8 oz Cream Cheese
1 cup sugar
1 (20 oz) can crushed pineapple, drained
Mix together. Fold in 8 oz. cool whip. Spread over cooled crust.
Top: 1 Large pkg. Raspberry Jello
2 cups boiling water
1 cup frozen raspberries
Partially set Jello mixture. Spread over cream mixture. Chill.
Crust: 2 cups crushed pretzels
3 Tablespoons sugar
3/4 cup melted butter
Mix and press into a 9x13 pan. Bake for 5 minutes @ 400 degree's.
Center: 8 oz Cream Cheese
1 cup sugar
1 (20 oz) can crushed pineapple, drained
Mix together. Fold in 8 oz. cool whip. Spread over cooled crust.
Top: 1 Large pkg. Raspberry Jello
2 cups boiling water
1 cup frozen raspberries
Partially set Jello mixture. Spread over cream mixture. Chill.
***I used blackberries because that's what I had in the freezer and I used black cherry jello because that's what I had. I think it's very versatile and you could use whatever you want. The pretzel crust is YUMMY as is the middle filling....
IT'S TO DIE FOR!!! :)
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