Pretzel Crust:

2 cups crushed pretzels (not too fine)
1 cup sugar

Mix pretzels and sugar together and pat into 9x12-inch pan. Bake at 350°F for 10 minutes.

Filling:

1 (8 oz.) pkg. cream cheese
1 cup sugar
1 large Cool Whip
2 pkgs. strawberry or raspberry jello
2 (1/4 pt. size) partially thawed frozen strawberries or raspberries
2 cups boiled water

Cream together cream cheese, sugar and Cool Whip. Spread mixture over cooled crust. Mix jello with boiling water. When jello is dissolved, add strawberries or raspberries and stir. When almost set, spread over cream mixture. Place in refrigerator until firm. Keep in refrigerator.