1 1/2 c. crushed pretzels
2 tbsp. sugar
1 c. white sugar
2 sm. or 1 lg. raspberry Jello
3/4 c. melted butter
1 (8 oz.) pkg. cream cheese
1 lg. Cool Whip
2 c. hot water
2 pkg. frozen raspberries

Combine pretzels, butter and 2 tbsp. sugar and pat into 9 x 13 cake pan. Bake at 350 degrees for 10 minutes. Blend sugar and cream cheese. Add 1/2 the Cool Whip and blend. Pour this over the crust mixture. Mix the hot water with the Jello and add this to frozen raspberries. Pour this over the cream cheese mixture and let stand in the refrigerator overnight. Frost with remaining Cool Whip.