2 1/2 c. crushed pretzels
3/4 c. butter
1 (8 oz.) pkg. cream cheese
1 tbsp. lemon juice
1 (6 oz.) pkg. raspberry gelatin
1 qt. raspberries
3 tbsp. brown sugar, packed
1 tbsp. vanilla
1 c. white sugar
1 sm. carton (1 c.) non-dairy topping
2 c. boiling water

Mix with fingers crushed pretzels, brown sugar, butter and vanilla. Pat into 9-inch pie plate and press down firmly. Bake 10 minutes at 350 degrees; cool.

Blend cream cheese, sugar, non-dairy topping and lemon juice. Spread on pretzel mixture.

Prepare raspberry gelatin with boiling water. Stir well. Refrigerate until syrupy.

Carefully spread one quart washed, drained, and chilled raspberries over cheese mixture. Arrange raspberries evenly. Pour gelatin mixture over berries. Refrigerate overnight. Cut in squares and serve without additional topping. DELIGHTFULLY DIFFERENT!