STEP 1:

1 1/2 c. pretzel crumbs
3/4 c. butter, melted
3 tbsp. sugar

Mix together. Bake 10 minutes at 350 degrees. Cool then crumble.

STEP 2:

2 (3 oz.) raspberry Jello
2 c. boiling water
2 (10 oz.) frozen raspberries

Put in a bundt pan and refrigerate until set.

STEP 3:

8 oz. cream cheese
1 c. sugar
1 (8 oz.) Cool Whip

Mix together until smooth. Spread mixture over the set Jello. Top with Pretzel crumb mixture. Refrigerate overnight.

If you use a very thin layer of mayonnaise in the bundt pan, it helps the mold come out better. This is a very pretty yummy salad.