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

CREAMED MIXTURE:

8 oz. cream cheese
1 c. sugar
1 sm. carton Cool Whip

JELLO MIXTURE:

2 pkg. raspberry Jello
2 pkg. frozen raspberries
2 c. boiling water

Mix crust ingredients. Pat into 9 x 13 inch pan. Bake at 350 degrees for 10 minutes, cool. Blend creamed mixture and put on crust. Mix Jello with boiling water and then add raspberries. Spread over cream mixture. Refrigerate overnight. Cover with Cool Whip before serving.