Raspberry Pretzel Bars
Parchment Lined Baking Sheet
PREHEAT oven to 350°.
PULSE together crushed pretzels, butter, and a 1/4 cup of sugar in a food processor until combined.
PRESS the pretzel crust firmly into the bottom of a Reynolds® 1/4 Sheet Cake Bakeware Pan making sure to cover the bottom completely.
BAKE the crust in the oven for 10 minutes and set aside to cool.
BEAT the cream cheese until light and fluff on medium speed. Add the remaining sugar and continue mixing until combined.
FOLD the whipped topping into the whipped cream cheese until combined.
SPREAD the cream cheese and whipped topping mixtureevenly over the cooled pretzel crust.
STIR the gelatin into two cups of boiling water until completely dissolved.
STIR the frozen raspberries into the gelatin and continuing stirring until the mixture becomes partially jelled.
SPREAD the gelatin evenly over the cream cheese mixture.
COVER and refrigerate until completely set.
GARNISH with whipped cream and fresh raspberries before serving.