2 c. crushed pretzels
¾ c. melted butter
2 tsp. sugar
18 oz. cream cheese
1 c. sugar
18 oz. Cool Whip
2 c. boiling water
16 oz. strawberry jello
20 oz. frozen raspberries

Mix first 3 ingredients and press into the bottom of a 9×13 pan. Bake at 400 for 8 minutes and cool. Beat sugar and cream cheese, then fold in Cool Whip. Spread over crust and chill. Prepare jello and add raspberries. Let set partially then spread over the cream cheese mixture. Chill until set.