Filling and Topping:

8 oz. cream cheese
1 egg
1 c. powdered sugar
2 c. boiling water
8 oz. Cool Whip
1/2 tbsp. lemon juice
2 3 oz. pkg. raspberry jello
2 10 oz. pkg. frozen raspberries

Soften 8 ounces of cream cheese. Beat in 1 beaten egg and 1 cup sifted powdered sugar. Fold in 8 ounce Cool Whip and 1/2 tablespoon lemon juice. Spread gently on cooled crust. Put in refrigerator to get firm.

Dissolve 2 3 ounce packages of raspberry jello in 2 cups boiling water. Add partially frozen berries until slightly thickened. Spoon on white layer. Gently chill until set. Frost with Cool Whip and sprinkle with saved pretzels on top.

Crust:

Mix all together and press into a 9x13 pan.

Bake 10 minutes on 325°F. Cool.