2 c Pretzel sticks, crushed 3 tb Sugar 3/4 c Butter, melted 1 ct Cool Whip (12 oz.) 1 pk Cream cheese, softened 8 oz. 1 lg Box of raspberry jello 2 c Boiling water 2 Boxes of frozen raspberries 10 oz. size Mis the crushed pretzels, sugar and butter. Pat into a 9x13 inch pan and bake at 400 degrees for 7 minutes. Let cool. Carefully fold cream cheese to Cool Whip and spread on top of pretzel layer. Mix the jello and water; stir in frozen raspberries. Pour over second layer. Refrigerate overnight. Randy Rigg