1 (8 oz.) cream cheese
1 1/2 sticks butter
2 c. stick pretzels broken into sm. pieces
1 (6 oz.) pkg. raspberry Jello
2 c. water
2 cans whole cranberries
1 c. sugar
1 (8 oz.) Cool Whip

First layer: Melt butter until soft. Mix with pretzels. Spread on bottom of 9x14 baking dish. Cook in oven 10 minutes at 325 degrees. Let cool well before next layer.

Third layer: Make Jello with 2 cups of water; cool well. Add cranberries and cool well until almost congealed. This is congealing while you make -

Second layer: Cream sugar and cream cheese well. After mixing, fold in Cool Whip. Chill for 20 minutes. Pour cream mixture over pretzel mix. Pour cranberry mix over cream mix. Place in refrigerator and congeal.