2 cups pretzels, finely crushed
3/4 cup butter, melted
1/2 cup sugar
1 8 ounce package cream cheese, softened
1/3 cup sugar
8 ounce carton Cool Whip
1 6 ounce package raspberry Jello
2 cups boiling water
2 10 ounce packages frozen raspberries
Mix pretzels, margarine and sugar. Press in 9 x 13 inch pan. Bake 6 minutes at 350F. Cool. Combine cheese and sugar. Mix until well blended. Fold in Cool Whip. Spread over cooled crust and chill. Dissolve Jello in water; add frozen raspberries. Stir gently until fruit separates and Jello thickens. Pour over cream cheese layer. Chill until firm. Makes about 20 small servings.
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