1ST LAYER:

1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
1 (20 oz.) pkg. thawed raspberries

Mix and put in bundt pan.

2ND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) Cool Whip, thawed
1 c. granulated sugar

Whip together and put over first layer.

3RD LAYER:

1 1/2 c. pretzel crumbs
3/4 c. melted butter
2 tbsp. sugar

Mix and spread on cookie sheet. Bake crumbs for 8 to 10 minutes at 350 degrees. Cool. Put on top of second layer. Pat lightly. Chill overnight.