2 tbsp. sugar
1 1/2 c. finely crushed pretzels
3/4 c. melted butter
1 c. sugar
1 (9 oz.) Cool Whip
1 (8 oz.) cream cheese
1 lg. pkg. raspberry Jello
2 (10 oz.) container frozen raspberry and syrup
2 c. boiling water

1st Layer - Mix sugar, pretzels, and butter; stir and pat into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes. Cool.

2nd Layer - Mix sugar, Cool Whip, and cream cheese; mix together and spread over cooled crust.

3rd Layer - Make first as to thicken. Mix Jello, raspberry and syrup, and water. Stir and put in refrigerator to thicken. When partially thickened, pour onto cream layer.

Great to make day ahead for holiday or celebration.