CRUST:

1 c. pretzel crumbs (use stix)
1 1/2 tbsp. sugar
6 tbsp. butter, melted

CENTER:

4 oz. pkg. cream cheese, softened
1/4 c. sugar
8 oz. Cool Whip

TOPPING:

1 sm. (3 oz.) box raspberry Jello
1 (10 oz.) pkg. frozen raspberries

Combine all ingredients for crust, press into 9x13 inch pan. Bake 8 minutes at 400 degrees. Cool. Cream together cream cheese, sugar and Cool Whip and spread over crust.

Combine raspberry Jello with 1 cup hot water only. Let Jello dissolve and cool. When cool, mix in the package of frozen raspberries. Stir until almost set. Then pour over crust and cream mixture. Refrigerate and serve.