CRUST:

1 1/2 c. rolled pretzels
3/4 c. melted butter
2 tbsp. sugar

Bake crust for 10 minutes in 9x12 inch glass dish. 1 c. sugar 9 oz. Cool Whip

Add sugar slowly to cream cheese and blend well. Fold in Cool Whip. Cool and spread on top of crust.

TOPPING:

2 sm. or 1 lg. pkg. raspberry Jello
2 c. hot water
12 oz. raspberries, frozen

Mix Jello with hot water. Let cool a little and add frozen raspberries; this sets the Jello. Spread on cream cheese mixture. Chill. You can use strawberries or other fruit. Very good.