2 c. broken pretzels
3/4 c. melted butter
3 tbsp. sugar
Lg. (6 oz.) strawberry or raspberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries or raspberries
1 (8 oz.) pkg. cream cheese
9 oz. tub whipped topping

Scatter pretzels in single layer in 9 x 13 inch pan. Pour butter mixed with sugar over pretzels and bake 8-10 minutes. Cool. Meanwhile, partially gel the mixture of Jello, boiled water and fruit. Spread mixture of cream cheese and whipped topping over cooled pretzels. Pour the Jello mixture over all and refrigerate until set. Rich and unusual salad - can double as dessert.