• Preheat oven to 400°. Clear a space in your freezer for a 9" springform pan where it can sit level.

Crust:

• Crush pretzels into small pieces in a zip lock bag using a meat mallet or rolling pin. Measure the crushed amount. Stir in the sugar, then melted butter. Stir until no dry pockets remain. Press into bottom of 9" springform pan and bake for 10 minutes. Let cool completely on wire rack.

Cream Cheese Layers:

• Beat cream cheese and powdered sugar until light and fluffy. Add the lemon juice and zest until combined, then fold in the whipped topping.
• Line sides of pan with waxed or parchment paper.
• Spread half of the cream cheese mixture over the cooled crust in an even layer completely to edges to seal off crust below. Place in freezer while you make the blue layer.

Blue Layer:

• Boil 1 cup water, then pour into a bowl. Whisk in the Berry Blue Jell-O and whisk until completely dissolved. Place in refrigerator for 20 minutes.
• Remove pan from freezer and evenly spread the blueberries across cream cheese layer. Carefully pour the blue Jell-O mix over the berries. Place in the freezer for 30 minutes to set. Check if set before removing.

Cream Cheese Layer:

• Remove pan from freezer and dollop the remaining cream cheese mixture onto the blue layer. Gently spread into an even layer completely to edges to seal off layers below. Place in freezer for 30 minutes.

Red Layer:

• Boil 1 cup water and pour into a bowl. Whisk in the raspberry Jell-O and whisk until completely dissolved. Place in refrigerator for 20 minutes.
• Cut raspberries in half. Remove pan from freezer and evenly spread the raspberries cut-side down on the cream cheese layer. Carefully pour the raspberry Jell-O over the raspberries. Refrigerate for 4 hours or until completely set. Overnight is best.

Decorations: (optional)

• Pipe additional whipped topping along top edge, then sprinkle red, white, and blue sprinkles on the whipped topping. You can also sprinkle on roughly broken pretzels.
• Before serving, release and remove sides of pan and remove parchment paper. Keep refrigerated. Enjoy!