Combine pretzels, butter and 1/4 cup sugar.
Press into bottom of 9 x 13 cake pan.
Bake at 350 degrees for 10 minutes. Cool.
Beat together cream cheese, remaining sugar, and milk until well blended.
Stir in Cool Whip.
Refrigerate until ready to use.
Add boiling water to Jell-O mix. Stir until completely dissolved.
Stir in cold water.
Refrigerate 1 1/2 hours or until thickened.
Gently stir in berries.
Spoon over cream cheese layer.
Refrigerate 3 hours or until firm.
Originally Submitted
3/23/2018
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