2 2/3 c. crushed pretzels
3 tbsp. sugar
3/4 c. soft butter
8 oz. cream cheese
1 c. sugar
4 oz. Cool Whip
6 oz. raspberry Jello
2 c. boiling water
1 pt. frozen raspberries

Cream sugar and butter. Add pretzels. Press into a 9 x 13 inch pan. Bake 10 minutes at 350 degrees - set aside to cool. Cream cream cheese and sugar. Fold in Cool Whip. Spread over cooled crust and refrigerate. Dissolve Jello in boiling water. Add fruit. Refrigerate until partially set. Spoon over crust and refrigerate until firm.