1 (9 oz.) pkg. pretzels
3 tbsp. sugar
3/4 c. butter
1 (8 oz.) pkg. cream cheese
Scant 1 c. sugar
1 (8 oz.) container Cool Whip
1 lg. pkg. Jello (raspberry is best)
2 c. boiling water
1 1/2 c. cold water

Chop pretzels coarsely. Mix pretzels, sugar and butter and press into 9 x 13 inch pan on bottom only. Bake 12 minutes at 350 degrees; cool. Cream together: Cream cheese, sugar, and Cool Whip. Spread over pretzel mixture. Mix Jello and water. Refrigerate until it starts to gel, then pour over cream cheese mixture. Refrigerate.