2 2/3 c. crushed pretzels
1 stick melted butter
1 c. sugar
1 lg. box raspberry Jello
1 (16 oz.) pkg. frozen raspberries, thawed
1/4 c. granulated or powdered sugar
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton Cool Whip
2 c. boiling water

Mix pretzels, 1/4 cup sugar and butter. Press into a 9"x13" pan and bake 10 minutes in a 350 degree oven. Cool. Cream the cheese and sugar and beat in Cool Whip. Spread over pretzel layer and chill. Add boiling water to Jello and chill until it begins to thicken; add fruit and pour over cream cheese layer. Chill until firm.