Pretzel Jello Salad

1/2 c butter
2 T sugar
18 oz cream cheese
1 c sugar
1 med tub cool whip
Pretzels
Raspberry Jello gigglers ( 2 boxes)

Preheat oven to 350

Break enough pretzels to cover the bottom of a 13x9 in baking dish. Melt butter and add sugar. Pour over pretzels and mix thoroughly. Press gently to cover the bottom of the dish. Bake for 8 min. Let cool completely.

Follow the jello gigglers directions for jello and let cool to room temp.

Whip sugar and cream cheese till fluffy. Fold in cool whip. Drop by spoon fulls onto the cooled pretzels. Trying not to lift the pretzels from the pan, smooth flat with an angled spatula to the edges. Make sure to seal the edges of the pan with the whipped mixture. You do not want any gaps or holes anywhere.

Spoon the COOLED jello liquid onto the whipped mixture. Refrigerat according to jello instructions.

Cut into squares and serve.