Raspberry Pretzel Salad

2 cups crushed pretzels (I usually use a lot more-it's my favorite part)

3/4 cup butter, melted (I use less)

3 Tbsp. white sugar

1 (8 ounce) container frozen whipped topping, thawed

1 8oz pkg cream cheese

1 c sugar

2 (3 ounce) packages raspberry jell-o

2 cups boiling water

2 (10 ounce) packages frozen raspberries


Preheat oven to 400 degrees F. 
Stir together crushed pretzels, melted butter and 3 Tbs. sugar; mix well and press mixture into the bottom of a 9x13 inch baking dish.  Bake 8 to 10 minutes, until set.  Set aside to cool.

In a large mixing bowl cream together cream cheese and 1 cup sugar.  Fold in whipped topping.  Spread mixture onto cooled crust.

Dissolve jello in boling water.  Stir in still frozen raspberries and allow to set briefly.  When mixture is about the consistency of egg whites, pour and spread over cream cheese layer.  Refrigerate until set.