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

Mix and spread in a 9 x 12 inch pan. Bake at 350 degrees for 10 minutes. Cool.

2ND LAYER:

1 (8 oz.) cream cheese
1 c. sugar
1 (8 oz.) Cool Whip

Mix well. Spread on top of cool pretzel mix. Refrigerate for 2 hours.

3RD LAYER:

1 (6 oz.) pkg. raspberry Jello
2 c. hot water
2 pkgs. frozen raspberries

Dissolve Jello in hot water. Let cool to room temperature. Mix frozen raspberries with Jello and top cream cheese layer. Refrigerate overnight.

4TH LAYER:

Add whipped cream and raspberries and refrigerate or serve immediately.