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

Mix well and pat crust into 9 x 13 inch pan - bake at 350 degrees for 7-10 minutes. Cool.

LAYER 2:
2 (8 oz.) cream cheese
1 c. sugar
1 (8 oz.) whipped topping

Beat cream cheese and sugar, fold in whipped topping. Pour over crust.

LAYER 3:
2 (3 oz.) or 1 lg. pkg. raspberry gelatin
1 qt. frozen raspberries
2 c. boiling water

Mix and stir gelatin until dissolved in water - add frozen raspberries. Let stand until syrupy. Spread over second layer and chill until firm. Cover with Cool Whip topping and crushed pretzels.