2 c. crushed pretzels
3/4 c. melted butter (12 tbsp.)
3 tbsp. sugar
1 (8 oz.) cream cheese
1 c. sugar
1 (12 oz.) carton Cool Whip
1 box (6 oz.) raspberry jello
2 c. boiling water
20 oz. fresh or frozen raspberries

Preheat oven to 400°F.

Mix pretzels, melted butter and the 3 Tbsp. of sugar together. Pat down flat in 9 x 13 inch pan.

Bake in preheated oven for 8 minutes or until golden brown. Cool.

Put Cool Whip into mixing bowl. Beat together (by hand) cream cheese and sugar, stir into Cool Whip and spread on cooled crust. In bowl, blend together jello and boiling water. Dissolve and add berries. Let cool in refrigerator until it begins to gel. If using frozen berries jello may thicken as you stir. If so, spread on cool whip topping. Otherwise, let thicken before spreading onto topping. Chill at least 2 hours or overnight.