2 2/3 c. crushed pretzels
2 sticks melted butter
3 tbsp. sugar

Mix and pat in 9 x 13 inch pan. Bake 10 minutes at 350 degrees and let cool.

1 (8 oz.) cream cheese, softened
1 c. sugar

Beat together. Spread over cooled crust. Chill in refrigerator. Then spread with Cool Whip. Return to refrigerator.

Dissolve 1 (6 ounce) package raspberry Jello in 2 cups boiling water. Add 1 (10 ounce) carton frozen raspberries. Stir until dissolved. Add 1/2 cup cold water and refrigerate until thickened. Spread over Cool Whip. Refrigerate. Can top with more Cool Whip and crushed pecans.