2 c. pretzel crumbs
3/4 c. butter, softened
1 tbsp. sugar
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
16 oz. container Cool Whip
2 (3 oz.) pkgs. strawberry or raspberry Jello
2 c. water, boiling
2 (10 oz.) pkgs. frozen berries, strawberries or raspberries

Crush pretzels in a food processor. Mix pretzels, sugar, and butter. Pat into a 9 x 13 inch pan and bake at 350 degrees for 10 minutes. Let cool.

FILLING: Beat the cream cheese and the powdered sugar together until smooth, then lightly fold in 1/2 of the Cool Whip. Spread the cream cheese mixture over the cooled crust. (The cheese mixture spreads easier with a warm metal spoon.) Chill.

TOP: Dissolve the Jello in the boiling water. Stir in the frozen berries until they separate and the Jello begins to set. Pour over the cheese mixture and refrigerate several hours. Garnish with the remaining Cool Whip.