1 1/2 c. crushed pretzels
3/4 c. butter, melted
2 tsp. sugar
1 (8 oz.) cream cheese
3/4 c. sugar
1 (13 oz.) container Cool Whip
1 (6 oz.) raspberry Jello
2 c. boiling water
20 oz. raspberries

Crush pretzels; mix together with melted butter and 2 teaspoons sugar. Press down in bottom of 9 x 13 inch pan. Bake 10 minutes in 350 degree oven. Cool. While cooling crust, cream together cream cheese and 3/4 cup sugar, then fold in Cool Whip. Put on even layer over crust. Cool until set in refrigerator, about 24 hours. Heat water and mix raspberry Jello until dissolved and add fruit. Cool mixture before pouring on cream cheese mixture. After pouring on mixture place in refrigerator until set.