2 1/2 c. crushed pretzels
3/4 c. melted butter
3 tbsp. sugar
1 (8 oz.) cream cheese, soft
2 c. whipped topping
1 (6 oz.) raspberry Jello
2 (10 oz.) frozen raspberries
1 c. sugar
2 c. boiling water

Mix pretzels, butter and 3 tablespoons sugar. Press into 9 x 13 inch baking dish. Bake at 375 degrees for 10 minutes. Cool completely.

Combine cream cheese and whipped topping and 1 cup sugar. Blend well. Refrigerate 4-6 hours. Dissolve Jello in water and add raspberries. Stir until raspberries separate and Jello is thickened. Pour over cream cheese layer and chill 2-3 hours.