Crust:

2 3/4 c. finely ground pretzels
3 tbsp. sugar
1 1/2 sticks butter, melted

Make crust.

Bake for 10 minutes in pan. Cool.

Topping:

1 large pkg. raspberry gelatin
2 c. hot water
2 pkg. frozen raspberries
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
Cool Whip

Dissolve gelatin in water. Add raspberries. Set aside to gel some. Mix cream cheese and powdered sugar. Put into cooled crust. Pour gelatin mixture on top. Put into refrigerator to set. Cover with Cool Whip before serving.