1 1/2 c. chopped pretzels
1 c. sugar
1/2 c. melted butter
1 (8 oz.) pkg. cream cheese
1 lg. carton Cool Whip
1 (6 oz.) pkg. raspberry Jello
2 c. hot water
2 (10 oz.) pkg. frozen raspberries

Combine chopped up pretzels with 1/2 cup sugar and the butter. Put on bottom of a 9 x 13 inch pan and bake for 15 minutes at 325 degrees. Cool. Mix together remaining 1/2 cup sugar and the cream cheese. Add the Cool Whip. Spread over pretzel mixture. Dissolve Jello in the hot water. Add the frozen raspberries and stir until they are melted. Put in the refrigerator to thicken. Pour over the cream cheese mixture in pan. Refrigerate until firm.