White Chocolate Raspberry Crunch

recipe from a lady (loree) at work... the front and center dessert in this picture = delish!!

Layer #1
2 ½ cups crushed pretzels
¾ cup butter
3 tbls sugar
Melt butter in bottom of 9X13 pan then added the other ingredients and press flat onto the bottom.
Bake at 375 degrees for 10-12 minutes. Let cool.

Layer #2
8 oz cream cheese at room temperature
1 cup sugar
8 oz Cool Whip
½ bag white, mini chocolate chips melted
Mix together until smooth and spoon over pretzel layer.

Layer #3
6 oz box of raspberry jello
2 cups boiling water
20 oz raspberries

Mix jello and water (don’t use the amount of water on the box).
Add berries and refrigerate until slightly jelled. Pour over cream cheese mixture and refrigerate.
Sprinkle with rest of mini chocolate chips before serving.

Loree’s notes – I use frozen berries in layer 3 and make it before layer 2, just leaving it on the counter. Then when I have the cream cheese mixture in the pan the jello mixture is jelling and I add it. You can substitute any fruit or berries you want. I got this with strawberries and am looking forward to trying it with blueberries.