2 c. pretzels, coarsely crushed
3/4 c. melted butter
3 tsp. sugar
1 (8 oz.) softened cream cheese
1/2 c. sugar
9 oz. Cool Whip
1 (6 oz.) pkg. raspberry Jello
2 c. boiling water
2 (10 oz.) raspberries with juice

Mix pretzels, melted butter and sugar together. Pat into 9x13 inch pan. Bake 8 minutes at 350 degrees. Cool.

Combine cream cheese, sugar and Cool Whip. Spread on cooled crust. Refrigerate while preparing next layer.

Combine Jello, water and frozen berries. When slightly congealed, about 1/2 hour, pour over cheese mixture. Refrigerate until set.

VARIATION: Strawberry Jello and frozen strawberries may also be used. Can be molded in a Bundt pan, reverse order of layers.