1ST LAYER:

6 oz. coarsely crushed pretzels
3/4 c. reduced calorie butter, melted
3 tbsp. sugar

2ND LAYER:

1 c. part-skim ricotta cheese
10 pkg. of artificial sweetener
3 1/2 c. nondairy whipped topping

3RD LAYER:

1 (8 serving) pkg. raspberry, flavored sugar gelatin
2 c. frozen unsweetened raspberries
2 c. boiling water

1ST LAYER: Mix all ingredients together in a 9X13 pan and bake for 8 minutes at 400 degrees. Cool completely.

2ND LAYER: Beat part skim ricotta and artificial sweetener together. Fold in whipped topping. Carefully spread over pretzel layer.

3RD LAYER: Dissolve gelatin in boiling water. Add frozen fruit and chill until thickened. Spoon over cheese layer. Let chill overnight. Divide salad into 8 equal servings.