5 c. crushed pretzels (not to fine, use twist not sticks)
1 1/2 c. melted butter
6 tbsp. sugar

Mix and bake at 400 degrees for 8 minutes in 9 x 13 pan. Cool.

8 oz. cream cheese
1 c. sugar

Beat and add:

12 oz. Cool Whip

Spread on crust. Dissolve:

1 lg. + 1 sm. raspberry Jello
3 c. hot water

Stir in 25 ounces frozen raspberries. Cool but not set. Pour on top of Cool Whip mixture.

NOTE: Chill before serving. Use real butter. Be sure Jello is cool before you pour it on the Cool Whip.