3 tbsp. sugar
2 c. crushed pretzels
3/4 c. butter, melted
1 (8 oz.) cream cheese
1/2 c. confectioners' sugar
1 (8 oz.) Cool Whip
1 can blueberry pie filling
1 lg. black raspberry Jello
2 1/2 c. boiling water

Mix together sugar, pretzels and butter. Press into bottom of 9 x 13 pan. Bake 15 minutes at 350 degrees. Cool. Cream softened cheese, add confectioners' sugar, beat. Fold in Cool Whip. Spread over baked cooked layer. Make Jello, add 2 1/2 cup boiling water to gelatin. Cool until syrupy, add can of blueberry filling. Chill until slightly thickened. Spread over cream cheese layer and chill. Serves 16 to 20.