2 (3 oz.) pkg. raspberry Jello
2 c. boiling water
2 cartons frozen raspberries, thawed

Dissolve Jello in boiling water, add raspberries, juice and all. Let set.

In a separate bowl, blend 8 oz. Cool Whip, 8 oz. cream cheese, 1 cup sugar. Top the Jello with this mixture. Bake the following for a topping:

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

Bake at 350 degrees for 10 minutes. Let cool and put on top of salad