1 1/2 c. pretzels, crushed (not too fine)
1/2 c. sugar
1/2 c. butter
1/2 c. sugar
1 (8 oz.) pkg. cream cheese
2 pkgs. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen raspberries or strawberries
1 lg. (8 oz.) Cool Whip

Mix pretzels, 1/2 cup sugar and butter. Pat into greased 9 x 13 inch cake pan. Bake 6 minutes at 325 degrees. Cool. Cream 1/2 cup sugar and cream cheese until fluffy, combine with Cool Whip, mixing thoroughly. Spread over pretzel layer. Dissolve Jello in boiling water. Add frozen fruit and mix well. Allow to set slightly, then spread on cream cheese layer. Refrigerate. Can add Cool Whip on top if desired.