2 c. crushed salt-free pretzels
1/2 c. melted Promise butter
3 tbsp. sugar

Mix together. Spread mixture in 9x13 inch pan, sprayed with Pam. Bake 8 minutes at 375 degrees. Cool.

CREAM FILLING:

8 oz. lite cream cheese, softened
8 oz. lite Cool Whip
1 c. sugar

Beat sugar into cream cheese. Stir in Cool Whip. Spread on cooled pretzel crust.

TOPPING:

1 lg. box sugar-free raspberry Jello
2 c. boiling water
20 oz. frozen raspberries, unsugared

Mix together Jello and water. Then add frozen raspberries. Mix all together and let stand 10 minutes until just beginning to set. Pour over cream cheese filling and refrigerate several hours or overnight.