1 1/2 c. crushed pretzels
1/2 c. melted butter
1/2 c. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
2 (10 oz.) pkg. frozen raspberries

Mix pretzels, butter and sugar together. Press into 9 x 13 inch pan. Bake 3 minutes at 350 degrees. Beat cream cheese and sugar together. Fold in Cool Whip. Spread onto pretzel mix. Dissolve Jello in boiling water. Add frozen raspberries and stir until thawed. Pour over other layers. Refrigerate.

NOTE: Best if prepared the night before.