1 c. crushed pretzels
2 tbsp. sugar
3/4 c. butter, melted
1 c. white sugar
8 oz. cream cheese
9 oz. Cool Whip
6 oz. pkg. raspberry Jello
1 1/2 c. boiling water
1 1/2 c. cool water
1 lg. pkg. frozen raspberries

1. Mix pretzels, 2 tablespoons sugar, butter in 9 x 13 inch pan. Bake at 375 degrees for 8 minutes.

2. Mix sugar and cream cheese, then add Cool Whip and pour over COOL pretzel crust.

3. Mix together Jello and raspberries and pour on top of cream cheese and pretzel layers.

4. Refrigerate. Yield: 12 servings.