1 1/2 c. crushed pretzels
3/4 c. melted butter
1/4 c. sugar
8 oz. cream cheese
3/4 c. sugar
8 oz. Cool Whip
2 sm. pkg. frozen raspberries

Dissolve 6 ounce raspberry Jello in 2 cups boiling water. Add the raspberries. Stir until syrupy. Combine pretzels, butter and sugar. Put in 9 x 13 inch pan. Bake 7 minutes at 375 degrees. Cool. Put cram cheese mixture over this. Refrigerate until set. Top with Cool Whip.