2 c. crushed pretzels
1/2 c. sugar
1/2 c. butter, melted

Mix together and pat into a 9 x 13 inch pan. Bake at 350 degrees for 10 minutes.

8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip

Cream together and spread over cooled crust.

2 (3 oz.) pkgs. raspberry Jello
2 c. hot water
2 pkgs. (1/2 pt.) frozen raspberries

Dissolve Jello in the hot water. Add raspberries. When the mixture has almost set, spread over cream cheese layer. Refrigerate until firm. Must be kept in the refrigerator.