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2 (3 oz.) pkgs. raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries
1 stick butter, melted
3 tbsp. sugar
2 1/2 c. pretzels, crushed
1 (8 oz.) pkg. cream cheese
1 (12 oz.) Cool Whip
1 c. sugar

Mix 3 tablespoons sugar, butter and pretzels together. Pat into a 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Beat cream cheese, Cool Whip and 1 cup sugar until light and fluffy. Spread over baked and cooled pretzel mixture. Dissolve Jello in boiling water and add frozen raspberries. Let jell slightly. Spread Jello mixture on top. (May use fruit of choice.)
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