1 (6 oz.) box raspberry Jello
2 1/2 to 3 c. broken pretzels
1 (8 oz.) Cool Whip
1 c. plus 3 tbsp. powdered sugar
3/4 c. melted butter
8 oz. cream cheese (softened)
2 (10 oz.) cartons frozen raspberries

Preheat oven to 350 degrees. Break pretzels into greased 9 x 13 pan. Melt butter and add 3 tablespoons powdered sugar. Pour over pretzels and bake for 10 to 15 minutes. Cool completely. Mix Jello with 2 cups boiling water. Add raspberries and refrigerate until Jello is almost set. (Jello will be thick but not quite set). Mix Cool Whip, cream cheese and powdered sugar. Spread over pretzels. Stir Jello and spread over cream cheese mixture. Refrigerate and then cut into squares when ready to serve. Can also be used as a dessert.