Raspberry Dream Salad

2 cups pretzels, finely crushed
3/4 cup butter, melted
1/2 cup granulated sugar
1 (8 ounce) package cream cheese, softened
1/3 cup granulated sugar
1 (8 ounce) carton Cool Whip
1 (6 ounce) package raspberry jello
2 cups boiling water
2 (10 ounce) packages frozen raspberries

Mix pretzels, butter and sugar. Press into 9 x 13-inch pan. Bake 6 minutes at 350 degrees F. 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.