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2 1/2 c. coarsely ground pretzels
3/4 c. butter, melted
1 1/2 tsp. sugar
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 (12 oz.) Cool Whip
1 (6 oz.) & 1 (3 oz.) pkg. raspberry Jello
2 1/2 c. boiling water
3 (10 oz.) boxes frozen raspberries

Mix together pretzels, butter and 1 1/2 teaspoons sugar and put into 9 x 13 inch ungreased pan. Bake for 8 minutes at 400 degrees. Cool. Beat together cream cheese and 1/2 cup sugar. Stir in Cool Whip. Spread cream cheese mixture over cooled pretzel mixture. Dissolve 1 large and 1 small package Jello in boiling water. Stir in 3 boxes of frozen raspberries and let set until cool, but not jelled. Pour over cream cheese mixture and let set overnight.
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