2 c. pretzels, finely crushed
3/4 c. butter, melted
1/3 c. sugar
8 oz. pkg. cream cheese
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 1/3 cup sugar. Press onto bottom of 9x13 pan. Bake at 350 degrees for 6 minutes. Cool.

Combine cream cheese and 1/2 cup sugar, mixing until well blended. Fold in whipped topping. Spread mixture over crust. Chill.

Dissolve gelatin in water. Add raspberries. Stir gently until fruit separates and gelatin thickens. Pour over cream cheese layer. Chill until firm.