2 c. crushed pretzels
1/2 c. melted butter
2 tbsp. sugar

Mix. Pat in 9 x 13 inch pan. Bake 10 minutes at 350 degrees.

8 oz. cream cheese
1 c. sugar, white
8 oz. Cool Whip

Mix together well with electric mixer. Let stand 5 minutes. Then beat another 2 or 3 minutes. Spread over crust. Seal edges.

2 c. boiling water
1 lg. pkg. raspberry Jello
2 (10 oz.) pkg. frozen raspberries

Pour over cooled cream cheese layer. Refrigerate until set.