2 c. finely crushed pretzels
3/4 c. butter, melted
1/3 c. sugar
1 (8 oz.) cream cheese, softened
1/2 c. sugar
1 (8 oz.) container whipped topping, thawed
1 (6 oz.) pkg. raspberry flavored gelatin
2 c. boiling water
2 (10 oz.) pkgs. fresh or frozen raspberries

Combine pretzels, butter and sugar; press onto bottom of 13 x 9 inch baking pan. Bake at 350 degrees for 6 minutes, cool. Combine cream cheese and sugar, mixing until well blended. Fold in whipped topping. Spread over crust; chill.