Servings: 6 to 8

2 c thin pretzels, crushed 2 c thin pretzels, crushed
¾ c butter, melted ¾ c butter, melted
3 T sugar 3 T sugar
8 oz cream cheese, softened 8 oz cream cheese, softened
1 c sugar 1 c sugar
8 oz frozen whipped topping, thawed 8 oz frozen whipped topping, thawed
1 (6 oz) pkg raspberry jello 1 (6 oz) pkg raspberry jello
2 c boiling water 2 c boiling water
20 oz frozen raspberries 20 oz frozen raspberries

Mix pretzels, butter and 3 tablespoons of sugar together.
Press lightly into 13 x 9" pan.
Bake at 400* for 8 minutes.
Cool.
Combine cream cheese and 1 cup sugar with mixer until fluffy.
Fold in whipped topping.
Spread evenly over pretzel crust.
Chill for about 1 hour.
Dissolve jello in boiling water.
Add berries.
Cool slightly.
Pour evenly over chilled mixture and pretzels.
Return to refrigerator until set.