Pretzel Jello Salad

Preheat oven to 350 F.

For the bottom layer: Mix together the bottom layer ingredients and press evenly into a 9×13 pan. Bake for 15 minutes. Remove dish from oven and set on a rack. Let it cool until no longer hot to the touch.

For the middle layer: In a medium sized bowl, beat together the softened cream cheese and powdered sugar until fluffy. Fold in the whipped topping, then spread across your pretzel layer as evenly as you can.

For the top layer: In a large bowl mix together your Jello mix and boiling water for a couple minutes until completely dissolved. Then add in your fruit and mix around until combined. Stick that in the fridge for a bit until it starts to set up. Before it sets completely, dump that onto your other layers and smooth out. Stick that back in the fridge until fully set up before serving. If you don’t like pineapple, you can just add in 1/4 extra water instead.

Make sure to store any leftovers in the fridge.