1 1/2 c. crushed pretzels
3/4 c. melted butter
2 tbsp. sugar
1 (6 oz.) pkg. raspberry Jello
2 c. hot water
2 pkg. frozen raspberries
1 (8 oz.) cream cheese
1 c. sugar
1 (9 oz.) Cool Whip

Mix pretzels, butter and 2 tablespoons of sugar. Spread in 9 x 13 inch pan. Bake at 350 degrees for 10 minutes and cool. Dissolve Jello in hot water. Add raspberries and put on top of cooled crust. Let Jello set. Mix cream cheese and sugar. Fold in Cool Whip and place on top of Jello.